I am a big fan of grits for breakfast or dinner. Savory or sweet, I will never turn them down. Unfortunately, some people do not know how to make them well.
For my grits I bring 4 cups of water and 1 cup of milk to a boil. Once boiling, I whisk in the grits, continuing to whisk for a few minutes until they are incorporated. Then, turn the heat to lower and cover the pan. I whisk every few minutes and allow the grits to thicken, this takes about 20 minutes.
Adding the additional milk makes the grits very thin and smooth. I would probably decrease the milk by half to make them a little thicker. They do firm up during the baking process, but just not enough for my taste.
The grits came out of the oven very bubbly. The cheese on top forms a nice crust, the cheese in the grits provides a lovely cheesy flavor.
Overall, a hit! I will definitely be making these again. They are a great side dish, but are hardy enough to serve as a quick entrée.
BUTTERED CHEESE GRITS
10 Ounces Grits
Salt to Taste
½ Cup Grated Cheddar Cheese
¼ Cup Grated Cheddar Cheese
1/3 Stick of Butter
¾ Cup Cream or Milk
Cook grits with salt to taste according to package directions. Remove from stove and add ½ cup of cheese and the butter, stir to combine. Place into a buttered 3 quart casserole. Stir in the milk. Sprinkle with remaining cheese. Bake 15 to 20 minutes in a 425 degree oven. Stir before serving hot.
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