I have been trying to fend off a head cold for the past week, only somewhat successfully. I haven’t had much energy to cook and I have a big craving for carb-loaded comfort food. Cheese grits is the perfect dish. (Yes, I said “grits is”, not “grits are”. ) Grits can be gussied up in lots of ways. For comfort food, I like it very simple. Use clarified butter or ghee and a hard cheese to eliminate lactose problems.
I always use quick-cooking grits, never instant. And I don’t have the attention span for the long-cooking variety.
1 cup quick grits
4 cups water
half stick of butter
2 cups shredded low fat cheddar (I like Cabot)
Preheat the oven to 350, grease a 1 1/5 quart casserole dish. Cook the grits in the water according to package directions. When done, remove from the heat and stir in the butter until melted. Vigorously beat the egg while you add in a couple of tablespoons of hot grits. Then add the egg mixture to the pan of grits, stirring the whole time. You don’t want the eggs to set up just yet. Stir in the cheese, adjust seasoning if necessary.
Pop into the oven and cook for 45 minutes. Let sit for 10 minutes before serving.