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Grits and Cheddar Casserole

Source of Recipe


From "The Gourmet Cookbook"



List of Ingredients



• 6 cups water
  
• 1 tsp salt
  
• 1 cup regular grits (not stone-ground or quick-cooking)
  
• 2 Tbsp unsalted butter
  
• 3 large eggs, separated
  
• 2-1/4 cups grated sharp Cheddar (about 8 ounces)
  
• 1/4 tsp cayenne, or to taste
  






Instructions



1. Put a rack in middle of oven and preheat oven to 350° F. Butter a 2-quart souffle dish or baking dish.
   
   
2. Bring water and salt to a boil in a large heavy saucepan over medium-high heat. Add grits in a thin stream, stirring constantly. Cover and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
   
   
3. Remove grits from heat and beat in butter with a wooden spoon, then beat in yolks one at a time. Stir in 2 cups Cheddar and cayenne.
   
   
4. Beat egg whites in a bowl with an electric mixer until they just hold stiff peaks. Stir one-quarter of whites into grits to lighten them, then gently but thoroughly fold in remaining whites. Pour grits into buttered dish and smooth top. Sprinkle with remaining 1/4 cup cheese.
   
   
5. Cover with foil and bake for 30 minutes. Uncover and continue to bake until bubbles form around edges, about 10 minutes more. Serve the casserole with ham or sausages for a truly wonderful breakfast or brunch.
   
   Serves 6 to 8