Was This A Chopped Challenge

We eat grits often in my household. I make them for breakfast, brunches, even dinner. So I am always game for a new way to prepare one of our favorite foods.

This recipe is all over the place. It really does feel like a Chopped challenge where you add things that don’t really go! Velveeta and potato chips? Yeah, sure. . .

The grits themselves turned out nice. I usually add milk to my water when cooking grits, which makes them a bit creamier, or for savory grits I use chicken stock. Straight water is fine, especially with the added salt and garlic powder. The grits were a little loose at first, but thickened nicely during the baking process.

We had a charcuterie over the weekend, so I used the leftover cheese from that for the casserole. There was an Asiago, Havarti, aged cheddar, and one more I can’t remember the name of! This is definitely a great use for leftover cheeses!

The Velveeta works best of you buy the slices. It melts well over the top.

Overall, the grits were good. The celery adds a crispiness which is not unwelcome. The crispiness from the potato chips gets a bit lost. I’m not sure you even need them.

CHEESE GRITS CASSEROLE

1 Teaspoon Salt

1 Cup Grits (Not Instant!)

1 Cup Shredded Cheese – Cheddar, Muenster, Gouda, Edam or Swiss

¼ Teaspoon Garlic Powder

2 Tablespoons Butter

1 Can Chopped Mushrooms, Drained

1 Cup Diced Ham

1 Cup Sliced Celery

6 Ounces Processed Cheese Food (Velveeta)

½ Cup Crushed Potato Chips

Paprika

In saucepan, bring 5 cups water and salt to boil. Slowly add grits, whisking until smooth. Lover heat to low, cover, and simmer for 20 minutes, stirring occasionally. Add cheese and stir until melted. Season with onion powder. Heat butter in a skillet and sauté mushrooms and meat for a few minutes. Make a lawyer of half the grits in a buttered 2 quart casserole dish. Add mushroom meat later and sprinkle with celery. Cover with remaining grits. Arrange cheese slices on top in a single later and sprinkle with crushed chips. Sprinkle with paprika. Bake in a 325 degree oven for 20 to 25 minutes.