It’s quail season! Down in here in Statesboro, that means bird suppers: quail, grits and coleslaw or greens. I can’t take responsibility for roasting the quail, but I can handle making a side dish. This recipe for Baked Cheese Grits is so old that I can’t remember where I got it – I wrote it on an index card and stuck it in my recipe binder (how’s that for analog?) probably ten years ago. I always get compliments on this. The grits keep their creamy consistency and don’t turn into hardened grits cakes. Best part? You can make this ahead of time, which I do for Christmas morning brunch.
Baked Cheese Grits
What You Need
- cooking spay
- 2 cups quick grits, uncooked
- salt & pepper to taste
- 4 cups grated sharp Cheddar cheese, divided
- 4 eggs beaten
- 1/4 teaspoon Cayenne pepper
What You Do
- Spray 3-quart casserole dish liberally with cooking spray.
- Prepare the 2 cups grits according to package directions. Season with salt and pepper.
- Mix in 3 cups of cheddar cheese, the beaten eggs and cayenne pepper. *I do this right in the grits pot!
- Pour into greased casserole dish. *Can be covered in foil and left overnight at this point. Just take out of the fridge an hour before you plan to cook it.
- Bake at 350 for 45 minutes. Sprinkle with additional cup of grated cheese.
- Bake 15 minutes more, until grits are bubbling hot. Remove from oven and cool for five minutes before serving.
PS – No matter how many recipes I pin on Pinterest, I always look to my recipe binder when I’m serious about cooking. Joe gave me this Williams Sonoma Entertaining Journal when we first got married, and over the years I have filled it with recipes torn from magazines, recipes printed out from Pinterest (yes, I know that defeats the purpose) and recipes handwritten from my mom on little recipe cards. I know there are a ton of apps to find new recipes and organize existing recipes…but I’m a paper person and don’t think I’ll ever give up doing it the old-fashioned way.