I’ve been in the mood for a startch “alternative” lately. My usual carbs are pasta and potatoes, but I’ve been in the mood for something different, like cous cous or polenta. I have neither at home. What I do have is plenty of grits.
I wanted to take simple and cheap grits, and make them into something beyond a bowl full of hot goodness for breakfast. As it turns out, something fancy-looking is equally easy to make. Here is a recipe for Baked Cheese Grits with Rosemary, which I paired with a Chicken “Cacciatore” concoction.
I would absolutely pair these grits with braised beef, lamb or veal. I think the dish would also be great for a special breakfast or brunch. The presentation is sophisticated, and the taste is savory with a creaminess that melts in the mouth. Oh, did I mention cheese? Lots of cheese? Yeah, that too.
Baked Cheese Grits with Rosemary
- 4 cups water
- 1 cup quick cooking grits
- 1 teaspoon salt
- 1 1/2 cup (packed) shredded cheese-I used Colby/Jack, but you can use anything that melts easily
- 2 Tablespoons fresh rosemary, minced
- 1/2 cup milk
- 2 large eggs
- freshly ground black pepper
- 2 Tablespoons butter
- 1/3 cup Parmesan cheese, grated
Preheat oven to 350 degrees.
In a pot, bring water to a boil. Slowly add grits while whisking constantly. Decrease heat to medium (simmer) and continue to whisk until slightly thickened, about 6-8 minutes. Remove from heat.
Add cheese and rosemary, and stir to incorporate.
Combine milk and eggs in a small bowl and whisk together until just incorporated. Slowly pour eggs and milk mixture into grits, stirring constantly.
Add a couple grinds of freshly ground pepper and more salt if needed.
Pour into a 8×10 (or similar in size) casserole/baking dish that has been buttered on bottom and sides.
Bake in a 350 degree oven for 1 hour, or until set and firm to the touch.
Sprinkle Parmesan on top, dot top with butter, and return to oven with broiler on. Broil top for a couple minutes until golden brown. Keep a close eye on it!
Allow grits to sit for 10-15 minutes before cutting/serving to allow the grits to set.
Coming up next….I’ll post that chicken recipe!