Mini Cheese Grits Casseroles
Sandy Zielinski, New England Cooks Co-Host.
My recent trip to Charleston, South Carolina has given me a whole new appreciation for grits. The fact that these can be made a day ahead of time and are often a new addition to your menu, makes this a winning recipe.
4 1/2 cups water
1 1/2 cups uncooked quick-cooking grits
2 teaspoons salt, divided
1 cup half-and-half
1 teaspoon dry mustard
1/4 teaspoon pepper
2 large eggs
1 large egg yolk
12 oz. sharp Cheddar cheese
2 tablespoons chopped fresh chives or parsley
Bring water to a boil in medium saucepan over high heat.
Add grits and 1 teaspoon of salt. Turn heat to medium-low and cook, stirring occasionally, until grits are thickened and tender, about 5 minutes. Let the grits stand for 5 minutes.
Meanwhile, whisk together half-and-half, mustard, pepper, eggs, egg yolk, and the remaining 1 teaspoon salt. Stir in grits and cheese until cheese is melted.
Divide mixture evenly among 6 (8 oz.) lightly greased ramekins. Cover and chill 8 hours or overnight. (You can also use a 2-quart baking dish and increase baking time to 55 minutes.)
Preheat oven to 350 degrees F. Uncover ramekins and place on a baking sheet. Let stand at room temperature while oven preheats. Bake until puffed and edges are set, about 40 minutes.
Sprinkle with chives or parsley, and serve.