18739 Cheese Grits Serves 12 Wed Mar 04 17:09:00 -0800 2009 Fri Mar 20 15:34:33 -0700 2009 Southern/Soul Licensed http://www.chow.com/recipes/18739 Fri, 20 Mar 2009 22:34:33 GMT All around the world A classic brunch rendition, open for all sorts of personal interpretation. Grits—they’re not just for breakfast anymore. In the past few years, Southern cooks have taken a cue from Italians with their polenta, and we now see grits served with all sorts of savory additions and at any time of day.

This is the classic brunch rendition of grits, open for personal interpretation.

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  • Preheat the oven to 325°F. Butter a shallow 2 1/2-quart baking dish.
  • In a large saucepan over medium-high heat, combine 1 1/2 cups of the milk, 2 cups water, the butter, garlic, and salt. Bring to a rolling boil. Slowly whisk in the grits. Whisk continuously for a minute, until no lumps remain. Reduce the heat, cover, and simmer for 5 minutes. Remove from the heat and stir in the cheese.
  • In a large bowl, whisk together the remaining 2 cups milk, the hot sauce, pepper, and eggs. Gradually add the hot grits, stirring to combine. Pour the grits into the prepared dish and sprinkle with paprika.
  • Bake for 45 minutes, until puffy around the edges and a knife inserted into the center comes out clean.
    • ]]>     http://www.chow.com/assets/2009/03/grits290.jpg Martha Hall Foose 51 Side Dish 3 1/2 cups whole milk

    ]]>     2 tablespoons unsalted butter

    ]]>     74 1 garlic clove, minced

    ]]>     301 1 teaspoon salt

    ]]>     1 1/4 cups quick-cooking grits

    ]]>     8 ounces sharp Cheddar cheese, grated (2 cups)

    ]]>     1 teaspoon hot pepper sauce**

    ]]>     305 1/4 teaspoon freshly ground black pepper

    ]]>     5 large eggs

    ]]>     306 1/8 teaspoon hot paprika

    ]]>     27011 martha hall foose 27012 screen doors and sweet tea 770 satisfying 763 sexy 392 side dish 284 sides 804 simple 14384 ski lodge 348 southern 7081 polenta