Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
4 cups milk
1/4 cup butter
1 cup uncooked quick-cooking grits
1 large egg, lightly beaten
2 cups (8 oz.) shredded sharp Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese
How to Make It
Preheat oven to 350°. Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.
Stir in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with grated Parmesan cheese.
Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately.
since you're from the south , I can ask you this- using milk instead of water did that make it taste rich and sweet? I love grits don't like cream of wheat and putting milk in it reminds me of cream of wheat. Thanks I realize your comment is several years old but, maybe still can help
I revised slightly to make this on the stove top - I added a spoon of sour cream (to a 1/3-sized recipe) while the grits were cooking, then simply stirred in the cheddar cheese, S&P, parm, and also a torn up slice of white American cheese. Let sit for a minute or two to set up a little bit. When I tasted them they were "happy dance" good!
Outstanding. I mixed in cooked, crumbled sausage prior to baking to give it a little more bulk for a brunch event, but this recipe is perfect without changing a thing. Would make a fantastic base for shrimp and grits.