A Southern classic, cheese grits are perfect to serve for brunch or at a lunch buffet. In this recipe from Screen Doors and Sweet Tea, quick-cooking grits combine with milk, sharp cheddar cheese, hot sauce, and eggs, then bake in a casserole dish that can go directly onto the table.
- Yield: 10 to 12 servings
- Difficulty: Easy
- Total: About 1 hr
- Active: 15 mins
- 3 1/2 cups whole milk
- 2 cups water
- 2 tablespoons (1/4 stick) unsalted butter, plus more for coating the pan
- 1 medium garlic clove, minced
- 1 teaspoon kosher salt
- 1 1/4 cups quick-cooking grits
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 1 teaspoon hot sauce, such as Tabasco or Crystal
- 1/4 teaspoon freshly ground black pepper
- 5 large eggs
- 1/8 teaspoon hot paprika
- Heat the oven to 325°F and arrange a rack in the upper third. Coat a shallow 2-1/2-quart baking dish with butter.
- In a large saucepan over medium-high heat, combine 1 1/2 cups of the milk, the water, measured butter, garlic, and salt. Bring to a rolling boil and slowly whisk in the grits. Whisk continuously for a minute until no lumps remain. Reduce the heat, cover, and simmer for 5 minutes. Remove from the heat and stir in the cheese.
- In a large bowl, whisk together the remaining 2 cups milk, hot sauce, pepper, and eggs. Gradually add the hot grits, stirring to combine. Pour the grits into the prepared baking dish and sprinkle with the paprika.
- Bake for 45 minutes, until the grits are puffy around the edges and a knife inserted into the center comes out clean. Serve hot.