***Judy Schad’s Cheese Grits

By CheeseDiva

The first time I had these grits was at Judy Schad's Goat Farm -- Capriole -- in Indiana. That time Fiscalini Farmhouse Cheddar was used!

Ingredients

• 1 qt. whole milk
• 1 stick butter (1/2c.)
• 1 c. Weisenberger Grits(can order online - do not use instant grits-- Only Stone Ground)
• 1 tsp. salt
• 1/2 tsp. pepper
• 3 c. extra aged Beemster Gouda
• or Cotswold, or Gruyere, Comte or sharp cheddar-- fit the cheese to the meal's protein. E.G. I use a medium Gouda or Jack if serving shrimp. And, something more interesting for meat or chicken.
• 1/3 c. butter

Preparation

Step 1

Bring milk to a boil add stick of butter, stir until melted. Stir in grits, stirring constantly for 5 min. or until consistency of thick oatmeal.
2
Remove from heat and add salt, pepper, and beat all lumps. Add 1/3 c. butter and cheese (saving a little for the top). Pour into buttered 2 qt. casserole.
3
Can be made the day before and refrigerated.
4
Bake in preheated 350 degree oven for about an hour - until golden.