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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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The best cheese grits I have ever had, courtesy of my mom's recipe box. Bake it the night before and re-bake it in the morning. You can make this the morning, of, but I recommend you follow it as written to get the same consistency. Ingredients:
6 cups water |
2 1/2 teaspoons salt |
1 1/2 cups grits (not instant) |
1/2 cup butter |
3 eggs, beaten |
1 lb medium cheddar or 1 lb sharp cheddar cheese, shredded and divided |
Directions:
1. Preheat oven to 350°F.
2. Bring water to a boil in a saucepan; add salt and grits.
3. Cook according to the package directions, for the minimum time recommended.
4. Remove from heat.
5. Stir in remaining ingredients except for 1/4 cup of cheese.
6. Pour into buttered 2 quart baking dish (I use a 9-inch fluted Pyrex dish with 2 sides) and top with remaining cheese.
7. Bake at 350°F for 1 hour.
8. Let cool, then refrigerate, covered with foil.
9. The next morning, bake at 350°F for 30 minutes.
10. If making the morning of, bake for a full 1 hour 15 minutes.
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