Cheese Grits

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Awhile back we went to brunch at Hanover Tavern where our soon to be son-in-law is the assistant director.  Mr. Meat Eater went crazy for the cheese grits.  Not being from the south, I have never been a fan of grits but after he asked me a million times, I finally found a recipe and made them.  He LOVED them.  I used the wrong kind of grits ~ old-fashioned instead of quick and I have no idea if that made any difference at all.

I would suggest that you eat them the same day they are made ~ DH said the texture was like cake when I reheated them the next day.

Cheese Grits

4 cups milk
1/4 cup butter
1 cup uncooked quick grits
1 egg, lightly beaten
2 cups shredded sharp cheddar cheese
1 tsp salt
1/2 tsp pepper
1/4 cup Parmesan cheese

Preheat oven to 350º.

Bring milk just to a boil in a large pan over medium-high heat and gradually whisk in the butter and grits. Reduce the heat and simmer, whisking constantly, 5-7 minutes until the grits are done. Remove the pan from heat.

Stir in the egg and the next 3 ingredients.

Pour into a lightly greased 11×7 baking pan. Sprinkle the Parmesan over the top.

Bake, covered, for 35-40 minutes or until set.

Serve immediately.

Makes 6-8 servings

Happy Cooking!