Baked Cheese Grits

From American Classics

Why this recipe works:

To add richness to our cheese grits recipe without relying solely on butter, we cooked the grits in a mixture of heavy cream and water. We needed some cheese to fold in before baking and extra-sharp cheddar proved to be the winner. The flavor was assertive and complemented the subtle corn… read more

To add richness to our cheese grits recipe without relying solely on butter, we cooked the grits in a mixture of heavy cream and water. We needed some cheese to fold in before baking and extra-sharp cheddar proved to be the winner. The flavor was assertive and complemented the subtle corn taste. Before baking the grits recipe, we added three eggs , which provided just enough structure without making the grits taste too eggy.

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Serves 4 to 6

Old-fashioned grits are well worth the extra 10 minutes of cooking; instant grits will bake up too smooth and have an overprocessed flavor. Grits are ready when they are creamy and smooth but retain a little fine-textured coarseness. We preferred a very sharp aged cheddar, but feel free to use any extra-sharp cheddar you like. Or, for a heartier flavor more suitable to brunch or a dinner side dish, substitute smoked cheddar or smoked gouda.

Ingredients

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