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Baked Cheesy Grits

Source of Recipe

From "Besh Big Easy" by John Besh


Recipe Introduction

"For years, I've used Frank McEwen's organic stone ground corn products: cornmeal, polenta, and white, yellow, blue, and speckled grits. The quality that comes from his Alabama mill is consistently outstanding."

List of Ingredients

â—¦  1 tablespoon salt
â—¦  4 tablespoons butter
â—¦  1 cup stone ground grits
â—¦  1 cup grated provolone or mozzarella cheese
â—¦  ½ cup cream cheese
â—¦  Pinch red pepper flakes


Recipe

Bring 1 quart water, the salt, and butter to a boil in a large saucepan, then slowly whisk in the grits.

Lower the heat and cook, stirring often, until the grits become soft and creamy, about 20 minutes. Remove from the heat and fold in the cheeses, pepper flakes, and more salt.

Serve it right from the pan, or transfer to a skillet and bake at 350° F for 15 minutes.

Serves 6