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Southern Cheese Grits

Source of Recipe

From "Sunday Brunch" by Betty Rosbottom


Recipe Introduction

"Grits, that staple of Southern cooking, were a frequent side dish at morning meals when I was growing up in Memphis. On weekdays, my mother cooked grits in simmering water until they thickened into a creamy porridge, and served them with pats of butter. For special occasions, she embellished them with cheeses and seasonings, and spooned them into a casserole to bake, as in this recipe. Cheddar and Parmesan cheeses enrich these grits and add to their smoothness, while cayenne and black pepper provide a bit of heat. Easy to prepare ahead, these grits are a stellar accompaniment to scrambled or poached eggs."

List of Ingredients

◦  Unsalted butter, for the baking dish
◦  4 cups water
◦  1 cup old-fashioned (not instant or quick) grits
◦  Salt
◦  ¾ cup grated sharp white Cheddar cheese
◦  ½ cup grated Parmesan cheese
◦  ½ tsp freshly ground black pepper
◦  ⅓ tsp cayenne pepper


Recipe

Butter a shallow, 2-quart oven-to-table baking dish.

Bring the water to a boil in a large, heavy saucepan (with a lid) set over medium-high heat. Pour the grits in slowly. Add ¾ teaspoon salt and whisk well.

When the mixture comes to a simmer, reduce the heat to low and cover the pan. Cook the grits at a gentle simmer, stirring every 3 to 4 minutes, so they do not stick to the bottom of the pan. Cook until the grits have thickened, about 15 minutes or according to package directions.

Remove the grits from the heat and stir in ½ cup of the Cheddar and all of the Parmesan. Add more black pepper and cayenne and season with more salt, if needed. Spread the grits in an even layer in the prepared pan and sprinkle the remaining ¼ cup Cheddar over the top. (The grits can be prepared 1 day ahead; cool, cover, and refrigerate. Bring to room temperature before baking.)

Arrange a rack at center position and preheat the oven to 350° F. Bake the grits until they are hot and the cheese has melted on top, 25 minutes. If you would like to brown the cheese, arrange an oven rack 4 to 5 inches from the broiler and broil until the cheese starts to brown lightly, 2 to 3 minutes. Serve immediately.


Serves 4 to 6


â—¦ Note:
If using stone-ground grits, be sure to follow the package directions as they may call for a different amount of water and a longer cooking time.