Make sure you check out out the Recipe Index up in the top bar ~ it makes it much easier to find what you are looking for. If I have missed anything, let me know!
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.
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.
Makes 6-8 servings