Southern Cheese Grits Bake
Adapted from Cooking with Jack: The New Jack Daniel’s Cookbook by Lynne Tolley and Mindy Merrell
This is a dish perfect for breakfast, lunch or dinner. I served it with a side of roasted Brussels sprouts and acorn squash for a easy evening meal last week. It’s a blank slate for all kinds of goodness — jazz it up with chopped fresh herbs, or substitute the cheddar for chevre, smoked Gouda, or other cheeses.
4 cups water
1 teaspoon salt
1 cup grits (traditional, not instant)
2 1/2 cups grated sharp cheddar cheese, divided
1 cup milk
4 eggs, beaten
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce (I used Texas Pete’s)
Preheat oven to 350 degrees and grease up a 9×13 inch baking dish. Bring the water and salt to a boil in a saucepan and stir in the grits. Reduce to heat to low and cover. Simmer for 20 minutes, stirring often (really — stir, stir, stir). Remove grits from heat and mix in 2 cups of cheese until it’s melted and well-mixed in. Stir in the milk, eggs, garlic, Worcestershire sauce, and hot sauce (yes, more stirring — but you’re almost there!). Pour grits mixture in prepared baking dish and sprinkle remaining cheese on top. Bake 45 minutes.
Originally published in “Presidents Don’t Work For Peanuts. But Grits? You Bet.”