Grits are the quintessential Southern food. Made of coarsely ground corn, grits can eaten for breakfast, lunch, and dinner. With butter, cheese, jalapenos, garlic, red-eye gravy, shrimp, and greens. They are cheap, easy to prepare, and taste amazing. No self respecting Southerner would fix instant grits (unless the other options are oatmeal or starvation).
Paula Deen, the best known cook in the South, is the author of this recipe. I have to say I have made some minor adjustments. I love you, Paula, but a whole stick of butter is way too much for me. I really like this recipe and plan on making it again, with jalapenos the next time.
Cheesy Garlic Baked Grits
- 4 cups water
- 1 1/2 tsp salt
- 1 cup uncooked grits (not instant)
- 2 eggs, beaten
- 1/2 stick of butter
- 1 1/2 cups grated Monterey Jack and sharp Cheddar cheese
- 3 cloves garlic, minced
- Dash of cayenne pepper
Preheat the oven to 350 degrees. Bring water and salt to a boil. Add grits to the water. Stir occasionally to prevent sticking and clumping. Cover and simmer, stirring occasionally, until they are thick and creamy. Place a small amount of hot grits into the beaten eggs and mix well. (The idea is that the eggs will be warmed and tempered so that when you add them to the grits, they wont become bits of scrambled eggs.) Add the egg mixture back to the grits, stirring well. Combine the butter, cheese, garlic and cayenne pepper. Pour into a greased 2 quart casserole dish and bake for 45 minutes. Top with additional cheese if desired. I did desire 🙂