Makes 8 servings
These grits get a great garlic flavor from just a little bit of garlic and they are jam-packed with cheese and butter, just the way they should be. The Tabasco and the cayenne give them a little kick. You may opt to leave out the eggs and milk for soft grits that don’t have to be baked. Just stir the remaining cheese and seasonings into the hot grits right before serving.
Ingredients
- 2 teaspoons kosher salt, divided use
- 1 quart water
- 1 cup coarse grits
- 3/4 cup butter
- 2 1/2 cups grated sharp Cheddar cheese, divided use
- 1 cup milk
- 2 large eggs
- 1 1/2 cloves garlic, minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper, or to taste
Directions
- Preheat oven to 350°F. Butter a shallow baking dish.
- Add 1 1/2 teaspoons salt to the water and bring to a rolling boil. Stir the grits into the water and simmer until thick, 10 to 12 minutes. Remove from the heat and stir in butter and 1 1/2 cups cheese until melted and thoroughly combined.
- Whisk together the milk, eggs, garlic, Worcestershire, Tabasco, and cayenne in a mixing bowl. Stir the egg mixture into grits until well combined. Add the remaining 1/2 teaspoon salt and the black pepper.
- Pour the grits into the buttered dish. Bake until firm, about 1 hour. Top with remaining grated cheese and place under the broiler until the cheese has melted and browned slightly, about 3 minutes. Serve the grits very hot on heated plates.
