Here is a huge confession: I am not really a grits fan. I grew up in the South, but I much prefer Cream of Wheat. At one of our wedding showers (almost 7 years ago!), a family friend of Cary’s made a cheese grits casserole. It was fantastic… like nothing I have ever tried. When I asked for the recipe, she kindly gave it to me. She said it was the recipe on the Jim Dandy bag of grits.
- Non-Stick Cooking Spray
- 3 cups water
- 3/4 teaspoon salt
- 1 cup Jim Dandy® Quick Grits
- 1 1/2 cups (6 oz.) shredded sharp Cheddar cheese, divided
- 1/2 cup butter
- 1/3 cup milk
- 3 large eggs, beaten
- 1/4 teaspoon ground red pepper
Remove from heat. Add 1 1/4 cups cheese and butter; stir until melted. Add milk, eggs and pepper; mix well. This order is really important. I switched the order once and the texture wasn’t right.
Pour the mixture into prepared casserole dish. Sprinkle with remaining 1/4 cup cheese on the top and bake 40 to 50 minutes or until set and golden brown.
I like to make this the night before Christmas and then heat it up on Christmas morning and serve with our Puffy Muffin Quiche.