These grits are supposedly breakfast food, but I made them right around dinnertime on a night I didn’t have any other dinner planned. Both Larry and I had other places to go, so I ate some straight out of the pan, standing up, then got some manners and put some in a bowl.
I don’t know why I’ve waited so long to make these. They’re the grits of my dreams. I love grits. But these, with just the right amount of cheese, are absolutely perfect.
They’re not hard to make, either. They start stove-top, with milk and water. I believe all grits (and polenta) are better when they’re cooked in milk. After the grits are cooked, cheese is added and then they go into a cast-iron skillet for some time under the broiler. They would make a good breakfast, because they’re quick to make.
This dish depends on the quality of grits used. Stone-ground give the best flavor and texture, and I swear by any product Anson Mills puts out. I used yellow cornmeal for this, but I think my preference is for white cornmeal grits.
To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Baked Cheese Grits (Baked Explorations, p. 35)
Ha ha. I had my first bite right out of the dish too! And I had them for dinner. I agree with you, they are perfect.
Dinner for me too! I agree, great recipe!
Sheri, your grits look great! I had mine for dinner too. YUM!
I haven’t tried mine yet, but they look and smell great. I agree that this is a dinner food.
I’m not a huge fan of grits, but yours look cheesy and delicious!
We thought these turned out great also..and for dinner. Try them with a fried egg and bacon! The perfect meal!
It seems a few of us sneaked a few bites right out of the dish! ;-) Your grits look gorgeous in the cast-iron skillet– I don’t have one, so I used a similar baking dish, but it was much bigger than the grits, so it was just a blob in the middle. This might be a good excuse to buy a nice-looking cast-iron dish… Great job!