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Baked Cheese Grits

From

February/March 2005

Baked Cheese Grits

A bowl of plain grits is just that: plain. We wanted to gussy up this Southern staple by adding cheese and cream to it to create a perfect Baked Cheese Grits recipe. We found that old-fashioned grits are well worth the additional 10 minutes longer it takes to cook than quick-cooked grits, which have an unpleasantly gluey texture. Sautéed onion added surprising depth with minimal effort, while extra-sharp cheddar cheese lent the most flavor to our Baked Cheese Grits recipe. Eggs also added richness, binding power, and lightness to the dense grits in our recipe.

Serves 4 to 6

Old-fashioned grits are well worth the extra 10 minutes of cooking; instant grits bake up too smooth and have an overprocessed flavor. Grits are ready when they are creamy and smooth but retain a little fine-textured coarseness.

Ingredients

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