Twice Baked Cheese Grits Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter a deep casserole dish.
• Bring the chicken broth, milk, 1 1/2 teaspoons salt and cayenne to a boil in a medium saucepan. Slowly whisk in the grits and lower the heat to a simmer. Cover and cook, stirring occasionally, until thick, about 30 minutes.
• Remove from the heat and stir in the Cheddar and pepper-jack cheeses and butter until melted and smooth; cool slightly. Stir in the eggs and transfer the mixture to the prepared casserole dish. Smooth the top of the grits and then bake until just set and lightly brown, about 1 hour. Let rest for at least 5 minutes. Scatter with the scallions, if using, and cut into squares.

Steps:

• Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels., Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat., Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.

Steps:

• Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
• Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

Steps:

• Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Bring 4 cups water, butter, and salt to boil in heavy medium saucepan. Gradually whisk in grits. Reduce heat to medium; cook until mixture thickens slightly, stirring often, about 8 minutes. Remove from heat. Add both cheeses; stir until melted. Season with pepper and more salt, if desired. Whisk milk and eggs in small bowl. Gradually whisk mixture into grits.
• Pour cheese grits into prepared dish. Bake until grits feel firm to touch in center (grits will still be soft), about 1 hour. Let stand 10 minutes and serve.

Steps:

• Preheat oven to 350 degrees F. Grease a 2-quart casserole with 2 tablespoons of butter.
• Combine remaining 1/4 cup butter, water, and salt in a heavy medium saucepan over medium heat. When mixture comes to a simmer, add the grits, stirring until thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15 minutes.
• Meanwhile whisk together egg, cream and pepper. Stir into cooked grits along with cheese. Pour mixture into prepared casserole. Bake until set, about 45 minutes. Remove from the oven and let stand about 5 minutes before serving.

Steps:

• Preheat oven to 350°F.
• Bring water to a boil in a saucepan; add salt and grits.
• Cook according to the package directions, for the minimum time recommended.
• Remove from heat.
• Stir in remaining ingredients except for 1/4 cup of cheese.
• Pour into buttered 2 quart baking dish (I use a 9-inch fluted Pyrex dish with 2" sides) and top with remaining cheese.
• Bake at 350°F for 1 hour.
• Let cool, then refrigerate, covered with foil.
• The next morning, bake at 350°F for 30 minutes.
• If making the morning of, bake for a full 1 hour 15 minutes.

Steps:

• Preheat the oven to 325 degrees F. Lightly butter a 2-quart oven-safe dish.
• Cut the top off of the garlic head to expose the garlic. Put the head on a piece of aluminum and drizzle with olive oil. Sprinkle with salt and pepper and close. Place the garlic into the oven and roast until soft, about 45 minutes. Remove from the oven and open to cool slightly before using.
• Bring the chicken stock, 1 1/2 cups water and 1 teaspoon salt to a rolling boil in a large pot over high heat. Add the grits and stir well with a whisk. Cook, stirring constantly, until the liquid is absorbed, about 5 minutes. Remove from the heat and stir in the butter. Add the eggs while whisking quickly, and fold in 3 tablespoons of the roasted garlic, the cheeses, jalapenos, cayenne, 1/2 teaspoon black pepper and white pepper. Once the grits are thoroughly combined and smooth, transfer to the prepared baking dish and cover with foil.
• Bake for 1 hour 20 minutes, then remove foil and cook 10 minutes longer to brown the top.

Steps:

• Heat oven to 350°F.
• Bring water to boil in medium saucepan on medium-high heat. Gradually add grits, stirring constantly until blended. Cook on low heat 5 min., stirring occasionally. Remove from heat.
• Add 1/2 cup cheddar, VELVEETA, butter, garlic powder and red pepper; stir until cheeses are melted. Set aside. Beat eggs lightly in small bowl. Add small amount of hot grits mixture to eggs; mix well. Gradually add egg mixture to remaining hot grits mixture, stirring constantly until blended.
• Pour into 8-inch square baking dish sprayed with cooking spray.
• Bake 30 min.; sprinkle with remaining cheddar. Bake 10 min. Let stand 10 min. before serving.