So it might seem that I’m on a bit of a grits kick – I made Cheesy Grits recently to go with my Shrimp & Grits with a Cajun Gastrique. And today I’m posting another Cheesy Grits recipe to go with Grillades & Grits. It’s not that you just can’t have too many grits recipes, but that they’re both really good.
When my Sis visited us at our parents recently, we made Grillades & Grits and this is the Grits recipe you’ll want for the Grillades. Seriously cheesy, these grits are started on the stove top and were then baked to perfection, light, fluffy and delish!
I get why they’re baked, and why my Sis always bakes hers, because the texture is sublime. Any “grittiness” to the grits completely smooths out in the oven and leaves you with the best grits, ever.
We didn’t have whole milk but just used our 2% with a splash of cream because we had it on hand. We used a combo of white and yellow cheddar (because I didn’t buy enough white cheddar when I went shopping) and they were still excellent. I don’t think you can go wrong, here.
Another winner from Emeril Lagasse. 🙂
Did you know that you can pick up cheese at sale prices and then freeze? While it will never be as good for eating out of hand, it will still work perfectly well in recipes like this. Freeze the grits (or any like items containing flour or corn) for three days after bringing them into the house to avoid any surprises later on.
Baked Cheesy Grits
- 2 tablespoons butter, divided
- 6 cups whole milk (any milk will work)
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 cups instant white grits
- 2 cups grated sharp white Cheddar, divided
Preheat the oven to 350 degrees F.
Lightly grease a 9 by 9-inch baking dish with 1 tablespoon of the butter.
Heat a saucepan over medium heat and add the milk, salt, cayenne and remaining tablespoon of butter. Bring to a boil, and while stirring, add the grits.
Reduce the heat to medium and continue to stir for about 30 seconds. Add one cup of the cheese and stir until melted. Continue to cook, uncovered, for 6 to 8 minutes, stirring constantly, until the grits are tender and creamy.
Pour the grits into the prepared pan and sprinkle the remaining cheese over the grits. Bake for 20 to 25 minutes, or until the cheese is melted and slightly golden. Serve hot.
from the kitchen of http://www.frugalhausfrau.com, slightly adapted from Emeril Lagasse
You know I’ll be bringing this to our Throwback Thursday #32 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!