Ingredients
1 stick unsalted butter, cut into chunks
8 cups water
Salt and freshly ground pepper
1/2 pound sharp white cheddar cheese, coarsely shredded
3 large eggs, beaten
Method
Sources
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Recipe1M+
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Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Dramatic black salt — visual contrast on light foods, cocktail rims
Round rings for perfectly shaped fried eggs and small pancakes
Black pyramid flakes — dramatic finishing salt for light dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Dramatic black salt — visual contrast on light foods, cocktail rims
Round rings for perfectly shaped fried eggs and small pancakes
Black pyramid flakes — dramatic finishing salt for light dishes
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preheat the oven to 350. butter a 13-by-9-inch baking dish. in a large, heavy pot, bring the water to a boil. sprinkle the grits into the water, stirring constantly, and return to a boil. cook over low heat, stirring frequently, until the grits are just tender, about 30 minutes. season generously with salt and pepper and cook, stirring, until the grits are very thick and tender, about 10 minutes longer. off the heat, stir in the butter and cheese, then stir in the eggs. pour the mixture into the prepared dish and bake for 1 hour, until bubbling and the top is golden. let the grits casserole cool for 20 minutes before serving.