Try this Cheese Grits recipe, or contribute your own.
- Carbohydrate 16.1831008333333 g
- Cholesterol 24.6775 mg
- Fat 9.17215916666666 g
- Fiber 0.314208337982496 g
- Protein 2.24005 g
- Saturated Fat 5.67186416666667 g
- Serving Size 1 1 serving (162g)
- Sodium 12.1161666706736 mg
- Sugar 15.8688924953508 g
- Trans Fat 0.638431666666666 g
- Calories 156 calories
Step-by-step
- Preheat oven to 350.
- Lighly grease a 2½ quart casserole dish.
- Bring water and salt to a boil in a large saucpan, then stir in grits and cook according to package directions.
- When grits are done, remove from heat.
- Stir in cheese and butter until melted.
- Stir in half-and-half.
- Add a couple of tablespoons of the hot grits to the lightly beaten eggs, stirring in one tablespoon at a time.
- Add egg mix to the pot of grits.
- Pour grits into prepared dish.
- Bake for 30-40 minutes until set.
Are the eggs going to scramble when they hit the pot? That hesitation hits every line cook who looks at a hot grain mixture and a bowl of beaten proteins. Thermal shock ruins custards and grain dishes alike if the temperature differential is too steep. Tempering solves this failure point by introducing hot liquid to the eggs gradually. Whisking two tablespoons of the cooked grits into the eggs raises their temperature safely before the whole batch combines. This crucial step prevents protein coagulation and ensures a smooth, uniform texture throughout the casserole.
Sequence the ingredients to control residual heat in the kitchen. Boil the water and salt in a heavy saucepan, then stir in the ground corn to hydrate the starches fully. Remove the pot from the heat source before incorporating the dairy fats and aged cheddars. Residual warmth melts the butter and cheese efficiently without breaking the emulsion or releasing excess grease. Stir constantly until the dairy is fully incorporated into the starch matrix.
Chemical interactions between dairy fats and corn starches dictate the final structure of the dish. Fat molecules coat the starch granules, preventing them from swelling into a rubbery mass while locking in moisture during the bake. Extra-sharp cheddar contributes both proteins and fat, creating a dense network that firms up as the casserole loses moisture in the oven. The half-and-half supplies extra milk solids, which promote browning on the top surface during the final ten minutes of baking.
Bake the casserole in a greased 2.5-quart dish at 350 degrees Fahrenheit. Monitor the surface closely between the thirty and forty-minute marks. The center should jiggle slightly but hold its shape when the dish is shaken gently. Cool the baked casserole for fifteen minutes before portioning to allow the starches to set cleanly.
