Ingredients
- Old-fashioned grits are well worth the extra 10 minutes of cooking; instant grits bake up too smooth and have an overprocessed flavor. Grits are ready when they are creamy and smooth but retain a little fine-textured coarseness.
- 2 tablespoons unsalted butter plus 1 teaspoon
- 1 small onion, chopped
- 3 cups water
- 1 cup heavy cream
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon table salt
- 1 cup old-fashioned grits plus 2 tablespoons
- 2 cups shredded extra-sharp cheddar cheese
- 3 large eggs, lightly beaten
- Ground black pepper
Preparation
Step 1
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 11 by 7-inch baking dish with 1 teaspoon butter.
2. Heat remaining 2 tablespoons butter in large saucepan over medium heat until foaming subsides. Add onion and cook until softened, about 4 minutes. Add water, cream, Tabasco, and salt and bring to boil. Whisk in grits and reduce heat to low. Cook, stirring frequently, until thick and creamy, about 15 minutes.
3. Off heat, stir in 1 1/2 cups cheese, eggs, and pepper to taste. Pour mixture into greased baking dish and smooth top with rubber spatula. Bake for 30 minutes. Sprinkle with remaining 1/2 cup cheese and continue baking until top is browned, about 15 minutes. Let rest 5 minutes and serve.