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Cheesy Cheddar Grits

Source of Recipe

From "Gale Gand's Brunch!" by Christie Matheson and Gale Gand


Recipe Introduction

"I fell in love with white hominy, a chewy, large-kernel white corn often served in the South, when I used to go down to the Arkansas Folk Festival as a child to perform with my folk-singing dad and brother. (What a funny life I've had!) Hominy can be tossed with bacon for a side dish, or ground into a fine grain for morning grits. This recipe features the grits version, and is great as a hearty breakfast or part of a comforting brunch."

List of Ingredients

â—¦ 3 cups chicken broth or water
â—¦ ¾ cup instant grits
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 1 cup grated sharp cheddar cheese
â—¦ ¼ cup grated Parmesan cheese, plus more for serving if desired
â—¦ 1 teaspoon unsalted butter
â—¦ Salt


Recipe

Heat the oven to 425° F if you'll be serving the grits for a buffet.

Bring the broth to a boil in a medium saucepan. Slowly stir in the grits and pepper, and then reduce the heat to medium-low. Cook, stirring occasionally, until the mixture is thickened and the grits are tender, 5 to 7 minutes. Turn off the heat, add the cheeses and butter, and stir to melt the cheese. Taste for seasoning, and add salt if needed. Serve hot in bowls.

Alternatively, if you're serving this as part of a buffet, pour all the cooked grits into a shallow casserole or gratin dish, sprinkle with a little more Parmesan, and bake for 20 minutes, until slightly browned on top.

Serves 4