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Baked Cheese Grits

Source of Recipe

From "Cook's Illustrated All-Time Best Brunch"


Recipe Introduction

"Corn grits can be prepared in a variety of ways, but this lush baked version brings out the best in grits' sweet corn flavor. We opted for old-fashioned grits because, unlike their quick counterparts, they turn creamy but still retain some appealing coarseness through cooking. Simmering the grits in cream and salted water gave them full, deep flavor while some softened chopped onion and a hit of hot sauce rounded out the edges. Eggs added richness and structure, promising a texture somewhere between polenta and custardy spoonbread, and a cup of shredded extra-sharp cheddar delivered welcome tang. Spread into a baking dish, topped off with more cheese, and baked, these simple grits emerged just the creamy, rich accompaniment we craved with all our favorite brunch dishes. Do not substitute quick grits, which are finely ground and presteamed, for the old-fashioned grits called for here. Quick grits do not offer enough texture or body and will make for a gluey casserole. You can substitute other cheeses, such as smoked cheddar or smoked gouda, for the extra-sharp cheddar, if desired."

List of Ingredients

◦ 3 tablespoons unsalted butter
◦ 1 onion, chopped fine
◦ 4 � cups water
◦ 1 � cups heavy cream
◦ 1 teaspoon salt
◦ � teaspoon hot sauce
◦ 1 � cups old-fashioned grits
◦ 8 ounces extra-sharp cheddar cheese, shredded (2 cups)
◦ 4 large eggs, lightly beaten
◦ � teaspoon pepper


Recipe

Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13-by-9-inch baking dish with 1 tablespoon butter.

Melt remaining 2 tablespoons butter in Dutch oven over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Add water, cream, salt, and hot sauce. Cover pot and bring mixture to boil. Remove lid and slowly whisk in grits. Reduce heat to low and cook uncovered, stirring often, until grits are thick and creamy, about 15 minutes. Off heat, whisk in 1 cup cheddar, eggs, and pepper.

Pour mixture into prepared dish and smooth top with rubber spatula. Sprinkle remaining 1 cup cheddar over top. Bake until top is browned and grits are hot, 35 to 45 minutes. Remove grits from oven and let cool for 10 minutes before serving.

Serves 6 to 8







❧ Variation�Baked Cheese Grits with Red Bell Pepper and Pepper Jack:

Add one stemmed, seeded, and finely chopped red bell pepper to pot with onion in step 2 and increase cooking time to 8 to 10 minutes. Substitute pepper Jack for cheddar.