Baked Cheese Grits

From the kitchen of Carly

Creamy stone-ground grits get rich with sharp Cheddar, butter, and garlic, then baked until golden and set. Eggs and milk bind it all into a savory, custard-like side that's substantial enough to anchor any plate.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 16 cups water
  • 12 1/4 teaspoons salt
  • 12 cups yellow grits* (not quick or instant; 12 oz)
  • 11 stick (1/2 cup) unsalted butter
  • 11/2 teaspoon black pepper
  • 12 tablespoons chopped garlic
  • 11/2 lb Cheddar, coarsely grated (2 cups)
  • 13 large eggs
  • 11 cup whole milk

Instructions

  1. Put oven rack in middle position and preheat oven to 350°F.

  2. Bring water and 3/4 teaspoon salt to a boil in a 4-quart heavy pot.

  3. Add grits in a slow stream, stirring constantly. Reduce heat and gently simmer, stirring frequently to avoid sticking, until very thick, about 30 minutes. (Use a long-handled spoon to avoid bubbling and popping hot grits.)

  4. Add butter, remaining 1 1/2 teaspoons salt, pepper, garlic, and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.

  5. Pour into an ungreased 8-inch square baking dish (2 inches deep) and bake until set and lightly browned, about 1 hour. Serve immediately.

  6. *Available at bobsredmill.com.