If you have read my About Me page, might I remind you that I am a southern girl who loves her grits. I grew up on them and I must say that grits have come a long way since I had pigtails in Mississippi. They have gotten down right bougie to say the least and I don’t mind at all.
This recipe is compliment of Eddie Bowers. She brought this dish to our Women’s Bible Study brunch and I nearly lost my mind. I could feel the love. This recipe is a must try if you want to kick your traditional grits up a notch. Enjoy!
1 tablespoon of unsalted butter 
1 onion minced
1 teaspoon salt
4 1/2 cups of water
3/4 teaspoons cayenne
1 1/2 cups of Old Fashioned Grits
1 cup shredded extra sharp cheddar cheese about 4 ounces
4 large eggs lightly beaten
1/4 teaspoon pepper
Adjust an oven rack to the lower middle position and heat the oven to 350 degrees. Lightly coat a 13 X 9 inch baking dish with vegetable oil spray. Melt the butter in a large sauce pan over medium heat. Add the onion and salt and cook until softened, about 5 minutes. Stir in the water, milk and cayenne and bring to a boil.
Pour the grits into the boiling liquid in a very slow stream while whisking constantly in a circular motion to prevent clumping. Cover and and reduce the heat to low. Cook, stirring often and vigorously (make sure to scrape the corners of the pot), until the grits are thick and creamy. 10 to 15 minutes.
Off the heat, whisk in 1/2 a cup of the cheddar, the eggs, and pepper. Pour the mixture into a prepared baking dish, smooth the top and sprinkle with remaining 1/2 cup cheddar. Bake until the top is browned and the grits are hot. 35 to 45 minutes. Cool for 10 minutes before serving.
Smoked Gouda or Cheddar both work nicely here in place of the extra-sharp cheddar. Be sure to use Old Fashioned Grits and not quick grits or instant grits in this recipe.
Per 1/2 cup serving Cal 200 Fat 8g Sat Fat 4g Chol 100 mg Carb 22g Protein 8g Sodium 360 mg