I’ve always said that the best way to convert non-Southerners to our sacred grits tradition is to serve them a casserole of cheese grits. And, to be honest, since grits by themselves can be pretty bland unless you’re using the stone-ground variety, a little cheese does wonders to perk them up. To give the dish even more character, you can also add a clove of minced garlic to the mixture before baking, and I know at least one fellow Rebel who thinks nothing of stirring a few chopped herbs into his cheese grits. Do allow this casserole to “tighten up” for about 10 minutes outside the oven before serving.
Makes 6 servings
INGREDIENTS:
- 3 cups water
- 1 teaspoon salt
- 1 cup quick-cooking grits
- 4 tablespoons (1⁄2 stick) butter, cut into pieces
- 1⁄2 cup whole sour cream
- 1 large egg, beaten
- 6 ounces Swiss cheese, shredded
- 3⁄4 cup freshly grated Parmesan cheese
- Freshly ground black pepper to taste
- Paprika to taste
- 2 tablespoons butter, melted
INSTRUCTIONS:
- Preheat the oven to 325°F.
- In a large saucepan, combine the water and salt and bring to a boil. Add the grits, reduce the heat to moderately low, and cook, stirring, till the grits are thick and creamy, about 5 minutes.
- Remove the pan from the heat, add the butter, and stir till the butter has melted. Add the sour cream, egg, Swiss cheese, 1/4 cup of the Parmesan, pepper, and paprika and stir till the ingredients are well blended and the mixture is smooth. Scrape into a 1 1/2-quart buttered baking dish or casserole, sprinkle the remaining 1/2 cup Parmesan over the top, drizzle the melted butter over the Parmesan, and bake till golden brown, 45 to 50 minutes. Let cool slightly before serving.
