Grits and Cheese Bake
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In this recipe the grits are cooked in milk instead of water, to give them a creamier consistency and taste.
INGREDIENTS
4 cups milk
1 cup uncooked grits
1 cup butter
1 large egg
2 cups grated sharp Cheddar cheese
Salt
Dash of cayenne or black pepper
Paprika
2 tablespoons grated Parmesan cheesePreheat oven to 350 degrees.
Warm the milk in a saucepan almost to the boiling point. Slowly pour in the grits and stir. Continue to stir while you add half of the butter. Allow the grits to boil down and thicken up, stirring frequently, until they have the consistency of hot porridge, about 20 minutes. Remove the pan from the heat and allow to stand for a couple of minutes.
Beat in the egg and the remaining butter. Stir in the grated Cheddar cheese and season with salt, cayenne or black pepper and a sprinkle of paprika. Mix well. Taste and adjust your seasonings.
Pour into a well buttered 2 quart soufflé dish and sprinkle with the Parmesan cheese and some more paprika. Bake in the oven for 30 to 40 minutes or until the top is nice and brown. Serve immediately.
Makes 4 servings