Peachy the Magazine

Baked Cheese Grits

This recipe is featured in our Holiday 2017 Food + Entertaining article, Christmas Brunch.

Breakfast Strata with Caramelized Onion, Mushrooms, and Thyme
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Breakfast Strata with Caramelized Onion, Mushrooms, and Thyme

Course: Breakfast, Brunch
Servings

10-12

servings

ingredients

  • 3 ½ cups whole milk

  • 2 cups water

  • 2 tablespoons (¼ stick) unsalted butter, plus more for coating the pan

  • 1 medium garlic clove, minced

  • 1 teaspoon kosher salt

  • 1 ¼ cups quick-cooking grits

  • 8 ounces sharp cheddar cheese, shredded (about 2 cups)

  • 1 teaspoon hot sauce, such as Tabasco or Crystal

  • ¼ teaspoon freshly ground black pepper

  • 5 large eggs

  • ⅛ teaspoon hot paprika

Directions

  • Preheat the oven to 325 degrees and arrange a rack in the upper third. Coat a shallow 2 ½-quart baking dish with butter.
  • In a large saucepan over medium-high heat, combine 1 ½ cups of the milk, the water, measured butter, garlic and salt. Bring to a rolling boil and 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, hot sauce, pepper and eggs. Gradually add the hot grits, stirring to combine. Pour the grits into the prepared baking dish and sprinkle with the paprika.
  • Bake for 45 minutes, until the grits are puffy around the edges and a knife inserted into the center comes out clean. Serve hot.

Notes