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I don't want to give away too many of the details but I will share a recipe I am going to make for the party (because the mother-to-be is as big a cheese grits fan as I am!). Will post a recap with lots of photos after the event!
Cheddar Cheese Grits Casserole
adapted from MyRecipe.com
Ingredients
8 cups milk, divided
1 Tablespoon salt
2 cups uncooked stone-ground white grits
1 cup unsalted butter
4 large eggs, lightly beaten
2 teaspoons dried dill, thyme, or sage or a combination of the three (or 2 Tablespoons chopped fresh herbs)
2 cups (8 ounces) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
Preparation
Preheat oven to 350.
Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered 20 to 25 minutes or until thick, stirring often.
Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15" x 10" baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350 for 45 minutes or until bubbly.
Recipe comes from Mrs. Patsy Riley, First Lady of the State of Alabama
Good Lord did people love this dish (well really they loved all the dishes because they ate everything).
ReplyDeleteIt was a super good time!
I think I will cut back on the butter next time I make this... but for sure it was delicious and popular! Jenn, stay tuned for my shower recap post, hope to have it ready for tomorrow!
ReplyDelete(For the recipe record, too, we steeped the herbs (dill and sage) in the milk while it heated and then discarded them before we added the grits. It gave the casserole a nice flavor without having to worry about getting little green bits in your teeth.)
It was soooo yummy!! I love that the recipe is from Alabama too! :)
ReplyDelete