Cheddar Cheese Grits Casserole
Water can be substituted for milk with good results. Any semi soft shredded cheddar can be substituded for the cheddar. Soft cheeses like goat cheese or cream cheese can be added for flavor as well.
Ingredients:
| 4 cups | milk |
| 4 tablespoons | butter |
| 1 cup | uncooked quick-cooking grits |
| 2 | large eggs, lightly beaten |
| 2 tablespoons | pickled jalapeño peppers minced |
| 2 cups | (8 oz.) shredded sharp Cheddar cheese |
| 1 teaspoon | salt |
| 1/2 teaspoon | pepper |
| 1/4 cup | grated Parmesan cheese |
Directions:
Step 1
Preheat oven to 350°. Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter, minced jalapenos and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.
Step 2
Stir in cheddar cheese, eggs, salt and pepper. Pour into a lightly greased 9 x 13 -inch baking dish. Sprinkle with grated Parmesan cheese.
Step 3
Bake, covered, at 350° for 25-30 minutes or until mixture is set. Serve immediately.
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