Grits are one of those foods that either you love or hate. If you’re in the hate group, maybe your problem is in how you fix them!
We’ve got a recipe for a grits casserole that will convince all but the hard-core haters to give grits another try. And if it helps you, call your grits polenta. That’s the Italian word for the same food: cooked cornmeal.
Prep time: 10 minutes plus chilling; Cook time: 1 hour total
1 cup uncooked grits
4 cups (1 quart) milk
1/2 cup (1 stick) butter
1/2 tsp salt
1/2 tsp pepper
1/3 cup melted butter
1 3/4 cups grated Gruyere cheese
1/3 cup grated parmesan cheese
Grease a 13 x 9 baking dish and set aside.
Cook grits according to package directions, using milk and ½ cup butter. Season with salt and pepper. Beat the grits at medium speed with an electric mixer until creamy, about 5 minutes. Pour into the baking dish. Refrigerate until set.
Preheat oven to 400 DEGREES.
Cut the grits into 2-inch squares. Place the squares in the baking dish, overlapping slightly. Pour the melted butter over top and sprinkle with both cheeses. Bake 30 to 35 minutes.