Make-Ahead Mini Cheese Grits Casseroles

Ingredients

• 1½ cups uncooked quick-cooking grits
• 2 tsp. kosher salt, divided
• 1 cup half-and-half
• 1 tsp. dry mustard
• ¼ tsp. black pepper
• 2 large eggs
• 1 large egg yolk
• 12 oz. sharp Cheddar cheese, shredded (about 3 cups)
• 2 Tbsp. chopped fresh chives

Instructions

1. 1Bring 4 1/2 cups of water to a boil in a medium saucepan over high heat. Stir in the quick-cooking grits and 1 teaspoon of the kosher salt. Stir constantly as you add the grits so they don't clump.
2. 2Lower the heat to medium-low and cook for about 5 minutes, stirring occasionally, until the grits become thick and tender. Take the pan off the heat, cover it, and let it rest for 5 minutes. Don't skip this resting step; it helps the grits absorb the remaining liquid.
3. 3In a separate bowl, whisk the half-and-half, dry mustard, black pepper, whole eggs, egg yolk, and the remaining 1 teaspoon of salt. Fold the warm grits and shredded cheddar cheese into the egg mixture until the cheese melts completely. The residual heat from the grits melts the cheese smoothly so the eggs won't scramble.
4. 4Pour the cheese and grits mixture evenly into six lightly greased 8-ounce ramekins. Cover the ramekins and refrigerate them for 8 hours or overnight.
5. 5Preheat your oven to 350°F. Remove the covers from the ramekins and arrange them on a baking sheet, letting them sit at room temperature for 15 to 20 minutes while the oven heats up. Taking the chill off the ramekins ensures they bake evenly and prevents the cold ceramic from cracking in the hot oven.
6. 6Bake the casseroles for 40 to 45 minutes until they puff up and the edges set. Let them cool for 10 minutes, then garnish with chopped fresh chives.

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