A wonderful Southern classic for springtime family gatherings like Easter or spring breaks. Yield: 6 – 8 servings.
- 4 cups milk
- 3 tablespoons butter
- 1 1/2 teaspoons kosher salt
- 1 cup uncooked quick-cooking grits
- 1 large egg, lightly beaten
- 1/2 teaspoon freshly ground black pepper
- 2 cups (8 ounces) shredded sharp Cheddar cheese
- 1/2 cup finely chopped ramps
- 4 tablespoons grated Parmesan cheese
When cooking grits, you should always salt your water before adding the grits. If you skip this step you will never be able to properly season the grits and they will taste flat and unseasoned.
Bring milk just to a boil in a large saucepan over medium-high heat; add salt, then gradually whisk in butter and grits.
Reduce heat, and simmer, whisking constantly (whisking keeps grits from spattering on you and the stove), 5 to 7 minutes or until grits are done. Remove from heat and taste for salt.
Into the hot grits, stir in the lightly beaten egg, freshly ground black pepper, cheese, and chopped ramps. Pour into a lightly greased soufflé dish. (You could also use a 11- x 7-inch baking dish.) Sprinkle the grits with grated Parmesan cheese.
Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately. Garnish, if desired.
Optional red bell pepper addition for cheese grits
Prepare grits as above and add the sautéed red peppers at the same time you add the cheese.
- 1 sweet red bell pepper, finely chopped
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
In a 10” non-stick skillet, heat the olive oil, and then add the chopped red bell pepper and sauté for about 4 to 5 minutes, until it softens. Season with salt and freshly ground black pepper. Remove from the heat and add to the hot grits when you add the cheese.
Source and Photo Credit: Sam Hoffer at mycarolinakitchen.blogspot.com