Cheesy Grits Casserole

Do I even need to explain the South’s fondness for grits? Nope, I didn’t think so. I’ve always been a lover of the grainy stuff, especially when there’s loads of cheese and butter. I’ve heard of folks adding sugar, but I’m not even going to go there. Okay, I’m going to go there. Gross!

I’m addicted to Bradley’s Country Milled Grits, which always seemed to make the flight back to Los Angeles with me; now that I’m in Georgia, a steady supply lives in my freezer. These grits, my friend, aren’t your quick cookin’ Quakers. You’ve got to soak them and drain them, and then sloooowly cook them until they reach creamy perfection. Like polenta, only better. (Might I recommend them with my braised beef short ribs? You can thank me later.)

Last night I was craving something starchy to go with my out-of-this-world West Wind Farms pork chops, but didn’t feel like anything “fancy”. Mmmm, cheesy grits casserole seemed to be calling my name. There’s really no need to elaborate on how good and simple this recipe is, and it’s a nice switch from the standard potatoes-with-dinner. It also happens to use those old faithful quick cooking grits, so I can save the Bradley’s for later.

Even better, there’s plenty of leftovers for breakfast the next morning, served with some spicy Italian sausage and a big bowl of ripe summer fruit. Come to think of it, you could layer sausage at the bottom of the baking dish, and it would be an outstanding breakfast casserole. Next time. Oh and there will be a next time.

CHEESY GRITS CASSEROLE

Source: Adapted from Southern Living

4 cups milk
1/4 cup butter
1 cup uncooked quick-cooking grits
2 cups (8 ounces) shredded sharp cheddar cheese
1 large egg, lightly beaten
1 1/2 teaspoons garlic powder
Hot sauce, to taste (optional)
Kosher salt and pepper, to taste
1/4 cup grated parmesan cheese (not the green can)

Heat oven to 350 degrees.

Bring milk to a boil over medium. Add butter and grits and reduce heat to low. Cook, stirring constantly, until grits are thick and creamy (approximately 5 -7 minutes). Stir in cheddar cheese until melted. Mix in egg, garlic powder, hot sauce, and salt and pepper to taste.

Pour in a casserole dish and sprinkle with parmesan. Bake uncovered until golden brown, approximately 40 minutes. YIELDS: 6 servings