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    Cheese Grits

    Source of Recipe

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

    List of Ingredients

    • 3 cups whole milk
    • 2 Tbsp unsalted butter
    • 1 clove garlic, minced
    • 1 tsp salt
    • 1 cups quick-cooking grits
    • 8 ounces sharp Cheddar cheese, grated (2 cups)
    • 1 tsp hot pepper sauce
    • tsp freshly ground black pepper
    • 5 large eggs
    • ⅛ tsp hot paprika


    1. Preheat the oven to 325F. Butter a shallow 2-quart baking dish. In a large saucepan over medium-high heat, combine 1 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.




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