Once the grits are super smooth and tender, remove from heat and add 1 ½ cups shredded cheddar cheese, ½ cup half-and-half, 2 tablespoons unsalted butter, and ¼ teaspoon kosher salt.

Spoon grits mixture into dish; bake until a knife inserted in the center comes out clean, about 1 hour. (You can turn off the oven and leave the casserole dish in the warm oven for up to 10 ...

Remove grits from heat. Add butter, cheese and salt, stirring with a whisk until cheese melts. Butter a glass baking dish and pour in grits. Cover and refrigerate until set, 3–4 hours, or overnight.

Old-fashioned stone-ground grits give this baked cheddar casserole from the famed southern clothing designer Billy Reid a great texture. It's a crowd-pleasing potluck dish that works for breakfast ...

Gradually add the egg mixture to the cooked grits and pour over the sausage. Top with minced garlic and the remaining cup of cheese. Bake at 350 degrees until hot and bubbly, 20 to 30 minutes.

4. Once the grits are soft and tender, remove them from the heat and stir in the pimento cheese mixture. Season with salt and pepper to taste. For the fried Cajun shrimp: 1.

grits.jpgI remember reading, in the 1960s, a piece in the New York Times that said grits had fallen into disfavor and that they were considered a poor man's food. Well, up until the late 1950s ...

3. Remove the grits from the heat, and add 1 1/2 cups of the cheese and 6 tablespoons of the butter. Stir until both have melted and fully incorporated. 4.