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Cheese Grits

Source of Recipe


From "Screen Doors and Sweet Tea" by Martha Hall Foose



List of Ingredients



• 3½ cups whole milk
  
• 2 Tbsp unsalted butter
  
• 1 clove garlic, minced
  
• 1 tsp salt
  
• 1¼ cups quick-cooking grits
  
• 8 ounces sharp Cheddar cheese, grated (2 cups)
  
• 1 tsp hot pepper sauce
  
• ¼ tsp freshly ground black pepper
  
• 5 large eggs
  
• â…› tsp hot paprika
  






Instructions



1. Preheat the oven to 325°F. Butter a shallow 2½-quart baking dish. In a large saucepan over medium-high heat, combine 1½ cups of the milk, 2 cups water, the butter, garlic and salt. Bring to a rolling boil. 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.
   
   
2. In a large bowl, whisk together the remaining 2 cups milk, the hot sauce, pepper, and eggs. Gradually add the hot grits, stirring to combine. Pour the grits into the prepared dish and sprinkle with paprika.
   
   
3. Bake for 45 minutes, until puffy around the edges and a knife inserted into the center comes out clean.
   
   Serves 12
   
   






Final Comments


• This casserole can be assembled the day before, refrigerated, and baked the next day. Add 20 minutes to the baking time.