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Cheese Grits
A comforting baked casserole of creamy, cheese-loaded corn grits makes a fantastic addition to any morning spread. Quick-cooking grits simmer on the stove before blending with sharp cheddar, fresh green onions, and beaten eggs for a rich, soufflé-like texture. The mixture bakes until the edges turn golden and the center sets perfectly. Serve these savory grits hot for a hearty weekend breakfast or as a satisfying side dish at your next holiday brunch.
Ingredients
- 2 cups milk
- 2 cups water
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup uncooked quick-cooking corn grits
- 1 ½ cups shredded Cheddar cheese (6 oz)
- 2 medium green onions, sliced (2 tablespoons)
- 2 eggs, slightly beaten
- 1 tablespoon butter
- ¼ teaspoon paprika
Instructions
- 1Preheat the oven to 350°F and lightly coat a 1.5-quart casserole dish with cooking spray.
- 2Bring the milk, water, salt, and pepper to a boil in a medium saucepan. Slowly whisk in the quick-cooking grits, stirring continuously, and lower the heat.
- 3Simmer the mixture uncovered for about 5 minutes, stirring often, until it thickens. Remove from the heat and fold in the shredded cheddar cheese and sliced green onions.
- 4Temper the slightly beaten eggs by whisking in 1 cup of the hot grits mixture, then pour the egg mixture back into the saucepan and stir well. Transfer the entire mixture to the prepared casserole dish. Dot the top with small pieces of butter and dust with paprika.
- 5Bake uncovered for 35 to 40 minutes, or until the center is fully set. Allow the casserole to rest for 10 minutes before serving.
- 6Scoop the warm baked grits into individual bowls and serve immediately.