FOOD + ENTERTAINING
Christmas Brunch
BAKED CHEESE GRITS
Serves 10 to 12
3 ½ cups whole milk
2 cups water
2 tablespoons (¼ stick) unsalted
butter, plus more for coating the pan
1 medium garlic clove, minced
1 teaspoon kosher salt
1 ¼ cups quick-cooking grits
8 ounces sharp cheddar cheese,
shredded (about 2 cups)
1 teaspoon hot sauce, such as Tabasco
or Crystal
¼ teaspoon freshly ground black
pepper
5 large eggs
⅛ teaspoon hot paprika
Preheat the oven to 325 degrees and
arrange a rack in the upper third.
Coat a shallow 2 ½-quart baking dish
with butter.
In a large saucepan over medium-high
heat, combine 1 ½ cups of the milk,
the water, measured butter, garlic and
salt. Bring to a rolling boil and slowly
whisk in the grits. Whisk continuously
for a minute until no lumps remain.
Reduce the heat, cover and simmer for
5 minutes. Remove from the heat and
stir in the cheese.
In a large bowl, whisk together the
remaining 2 cups milk, hot sauce,
pepper and eggs. Gradually add the
hot grits, stirring to combine. Pour the
grits into the prepared baking dish and
sprinkle with the paprika.
Bake for 45 minutes, until the grits are
puffy around the edges and a knife
inserted into the center comes out
clean. Serve hot.
Recipe from Martha Hall Foose, Screen
Doors and Sweet Tea
HOLIDAY 2017
69