Cheese ‘n’ Grits Casserole
Total TimePrep: 10 min. Bake: 30 min. + standing
Added some finely chopped garlic (1 large clove), 1/3 of a red bell pepper (finely chopped) and 1 finely chopped jalapeño. Sautéd these ahead of time in a little bacon grease. Stirred into grits when adding milk, eggs, cheese. Skipped Worcester and cayenne. Cooked and then served it alongside broiled crab cakes. Awesome!
Cook the grits until VERY thick. The eggs will thin them out until they are baked. Proportions of ingredients are good. For spicy cheese grits, I add a tablespoon of chopped canned jalapenos with the brine and a dash of hot sauce. YUM!! Also, I have stirred in cooked sausage and onion for a full breakfast casserole. Never any left!
This was the first time I made cheese grits. WOW what a great recipe--
These grits were so very flavorful, and the best part was I didn't have to stand at the stove and stir them as long as the cheesy grits recipe I normally use. My grits were a bit soupy even after letting them stand for 10 minutes, but I was using a Pampered Chef stone baking dish, so maybe it needed to cool longer. Next time I'll just use a glass dish.
I sprinkled some extra cheese on top...yum! I used sharp cheddar.