Cheese Grits Casserole

This is delicious. Follow the link on Grits below to learn more about the history and use of grits.

Serves 6 to 8

1 cup Grits?
4 1/2 cups water (4 cups if using quick grits)
1/2 tsp salt

Bring water to a brisk boil. Slowly stir grits and salt into boiling water. Reduce heat to medium-low. For traditional grits: Cook, stirring often to prevent scorching, until thick and creamy, 30 to 45 minutes. For quick grits: Cover. Cook 5 to 7 minutes or until thickened, stirring occasionally. Remove from heat.

1 cup grated Cheddar Cheese?
1 clove Garlic?, minced
1/2 cup (1 stick) Butter?
1 tsp salt
1/2 tsp Black Pepper?
2 Eggs?, beaten
1/2 cup Milk?

Sources: Meals like Mom used to make by Karen Brown (1993) http://www.amazon.com/exec/obidos/ASIN/1565300491/acollectofdec-20

Made for Tim's Birthday 2004, New Year breakfast 2008

See also:

• Parmigiano Reggiano Grits Souffle (Virginia Willis) http://www.virginiawillis.com/writing/columbia_country_07-04.pdf - a more upscale version with different proportions and techniques
• Cheddar Grits with Bacon (Diana Rattray) - http://southernfood.about.com/od/gritsrecipes/r/bl00219g.htm - with bacon, artichoke hearts, and sour cream
• Cheese Sausage Grits Casserole from Soul Food: Classic Cuisine from the Deep South by Sheila Ferguson at Chef Rick’s: http://www.chefrick.com/html/gritscasserole.html
• A Velveeta version and a version with rosemary, roasted tomatoes and goat cheese from "True grits: whether served plain or fancy, this classic Southern dish always offers a taste of (down)home" - http://www.thefreelibrary.com/True+grits:+whether+served+plain+or+fancy,+this+classic+Southern+dish...-a0127712544

WHOLE GRAINS?

SolubleFiberDish?

MethodCategory?: Oven

DepressionEra?

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