Any day, to me, is a great day to have grits. Monday. Sunday. All the days in between. I love them! I want to share a recipe that my friend Shea Bullard shared with me a year or so ago. It’s so full of flavor, so spicy with red pepper flakes and slightly smoky from the smoked Gouda, that even folks who say they don’t like grits should try it, just to make sure. I made these on “In the Kitchen with Mama Steph” and they turned out great, and it was fun to share breakfast with the crew!
Smoked Gouda & Cheddar Grits Casserole
- 1 1/4 cups uncooked regular grits (I used quick grits; DO NOT use instant! They’re awful.)
- 2 cups chicken broth (I make my own broth & store in the freezer; canned is ok, too. Water will do in a pinch.)
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon ground red pepper (plus extra to sprinkle on top before baking)
- 1/2 cup salted butter, cut into cubes
- 1 (10-oz.) block sharp Cheddar cheese, grated (I used 5oz Cabot Co-op sharp Cheddar & 5 oz. Cabot Co-op White Cheddar…their cheese is excellent! Farmer friendly, too.)
- 1 (4-oz.) smoked Gouda cheese round, grated
- 2 large eggs, lightly beaten
- if desired, add a scant 1/4 tsp dried rosemary for a unique twist.
1. Bring grits, chicken broth, and next 3 ingredients to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Stir in butter and cheeses until melted. Be careful not to let the grits scorch! Remove from heat.
2. Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring constantly. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish. (This egg-mixing step is important; it keeps you from having scrambled eggs in your grits!)
3. Bake at 350° for 35 to 40 minutes or until golden brown and bubbly around edges. Let stand 5 minutes before serving.
These are so easy to make, and as they bake, they are so fragrant and make you want to eat them as soon as they come out of the oven! It’s good to let them sit on the counter five or ten minutes, though, so they can firm up for easier serving. Also, these are fine reheated. Pair them with bacon for breakfast one morning, and maybe the next day pair the leftovers, sliced, with fish or meatloaf, etc.
I hope you enjoy them; they are truly a Southern delicacy! See you soon with another cheesy recipe! 🙂
Remember that grits aren’t just for breakfast!
You might also like: Grits with summer vegetable saute
Copyright 2012 Stephanie Hill-Frazier. All rights reserved.