Baked Cheese Grits

If you’re not from below the Mason-Dixon, this might be your introduction to what cheese grits ought to taste like. The two-step method (stovetop first, then oven) is what gives baked cheese grits their soft middle and lightly browned, almost soufflé-like top. They puff up just enough to hold their shape but stay pillowy under a fork.

Six ounces of sharp cheddar is plenty to flavor the grits all the way through, no skimpy sprinkle on top. Beating in two eggs before baking is the move that gives the casserole its gentle rise. The eggs bind everything so it slices clean instead of slumping into a heap.

Salt the water before the grits go in, not after. Grits are bland on their own, and salt added at the end never penetrates evenly. The pinch goes in with the boiling water, then folks can adjust at the table.

Chef Tips

• Use stone-ground grits if you can find them, they carry far more corn flavor than instant or quick. Just double the cooking time and add another splash of water as needed
• Stir constantly during the stovetop cook, grits clump and scorch the second your back is turned
• Sharp cheddar gives the most flavor for the cheese-to-grits ratio, mild cheddar gets lost in the corn
• The casserole is done when the top is lightly browned and the center barely jiggles, similar to a baked custard
• Leftovers slice well the next day, panfry the slabs in butter for breakfast alongside eggs

Variations

• Stir in 4 strips of crumbled cooked bacon for a smoky, salty version
• Add 2 minced jalapeños or a pinch of cayenne for a kick that wakes up the cheese
• Layer in 1 cup of cooked, shelled shrimp for a quick shrimp-and-grits casserole