This recipe is so easy and can be made a few hours ahead of time and then baked before dinner. On Thanksgiving when it’s time to serve the big bird, make sure you scoop up a big helping of these cheese grits and drizzle on some gravy.
Then again, if you are serving ham, you know that grits are a match made in heaven with a slice of the pig. Last but not least, it’s rare, but if you do have any left over, just cut into squares, lightly sauté in a little butter and serve with an over easy egg. Welcome home to a new side dish tradition…
2 cups water
3 cups chicken stock (I use low sodium or vegetable stock can be substituted)
1 cup milk
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
dash of cayenne pepper
2 cups quick cooking grits
2 cups (16oz) shredded cheddar cheese
1/4 cup butter – melted and cooled
- Heat oven to 350 degrees. Prepare a 11×7 pan with nonstick spray.
- Heat water, stock and milk in a large pot on medium – bring to a low boil. Add salt, pepper, garlic and cayenne. Stir.
- Slowly pour grits into liquid and stir. Turn heat down to low. Continue to cook for 5 minutes, stirring mixture to ensure grits do not stick or clump.
- Remove grits from burner and let cool for 8 to 10 minutes.
- Add butter, cheese and eggs mixing well to incorporate all ingredients. Pour into prepared casserole dish.
- Bake for 50 minutes until golden brown.
- after 40 minutes, you can sprinkle on addition cheese – I use Parmesean or cheddar.
- Let casserole rest for 10 minutes then serve.