Ingredients with Measurements:
- 2 cups of quick-cooking grits
- 6 cups of water
- 1 teaspoon of salt
- 1/2 cup of unsalted butter
- 1/2 cup of milk
- 1/2 cup of grated cheddar cheese
- 1/2 cup of grated parmesan cheese
- 1/4 cup of chopped green onions
- 4 large eggs
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
Special equipment needed:
- 9x13 inch baking dish
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large pot, bring the water and salt to a boil. Gradually whisk in the grits and reduce the heat to low. Cook for 5-7 minutes, stirring occasionally, until the grits are thick and creamy.
3. Remove the pot from the heat and stir in the butter, milk, cheddar cheese, parmesan cheese, and green onions until well combined.
4. In a mixing bowl, beat the eggs with the black pepper and garlic powder. Gradually stir the egg mixture into the grits until well combined.
5. Pour the grits mixture into a greased 9x13 inch baking dish and smooth out the top with a spatula.
6. Bake the casserole for 35-40 minutes, or until the top is golden brown and the center is set.
7. Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 340
Fat: 23g
Saturated Fat: 13g
Cholesterol: 155mg
Sodium: 630mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 0g
Protein: 11g
Substitutions for ingredients:
- Use vegetable broth instead of water for a vegetarian version.
- Use different types of cheese, such as Monterey Jack or Gouda, for different flavor profiles.
- Add cooked bacon or sausage for a meatier version.
Variations:
- Add diced jalapeños or red bell peppers for a spicy kick.
- Top the casserole with breadcrumbs or crushed crackers for added texture.
- Use different types of grits, such as stone-ground or hominy grits, for different textures.
Tips and tricks:
- Make sure to gradually whisk in the grits to prevent clumping.
- Use a whisk to beat the eggs for a smoother texture.
- Let the casserole cool for a few minutes before serving to allow it to set.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Top the casserole with chopped parsley or additional green onions for added color and flavor.
Pairings:
Serve the casserole with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the casserole is too dry, add more milk or water to the grits mixture before baking.
- If the casserole is too wet, bake it for an additional 5-10 minutes, or until the center is set.
Food safety advice:
Make sure to cook the grits to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Grits are a staple in Southern cuisine and have been enjoyed for centuries. They are made from ground corn and can be served as a savory or sweet dish.
Flavor profiles:
This grits casserole has a creamy and cheesy flavor with a hint of garlic and green onions.
Serving suggestions:
Serve the casserole for breakfast, brunch, or as a side dish for dinner.
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Region: American