My mom made this shortly after I had the baby, and thankfully she left the recipe! Or at least we thought she did… I couldn’t find it, so I called her to get it again, and she realized she forgot to leave me the recipe to begin with. At least having a baby didn’t make me completely lose my mind (only partially).
Speaking of having a baby, anything this cheesy and delicious HAS to help shed baby weight, right? …Right? *cricket*
It’s a pretty flexible dish, and as long as you keep some grits on hand, you can probably whip it up without ever having to buy anything. Since running to the store now involves a lot of carseat buckling and diaper bag hauling, I like to keep those random last-minute trips to a minimum.
- 4 cups milk
- 1 1/4 cups uncooked grits (not instant)
- 1/2 tsp salt
- 2 cups shredded cheddar
- 1/2 cup parmesan
- 1 clove garlic, minced (or mashed with a garlic press)
- 2 eggs, lightly beaten
- Optional: onions, can of green chiles, corn, chopped sausage, chopped turkey bacon, smoky paprika, etc.
Preheat the oven to 350° F.
- Bring the milk almost to a boil (but not quite!) and slowly whisk in the grits. Reduce heat to low and simmer 5-7 minutes until the grits thicken. Remove from heat.
- Mix in all the rest of the ingredients and spread into a greased 9×13 dish.
- Bake at 350° F for 40-45 minutes. You can eat it right away, but it will be a little mushy and won’t look pretty on the plate. It’s best to let it set for about 10 minutes.
It’s a really easy dish, which is great when you’re wrangling kids or, in my case, trying to cook between feedings and diaper changes and bouts of fussing (le bébé, not me… most of the time…).
Before putting it in the oven:
After taking it out of the oven:
A slice of cheesy goodness:
And just for kicks:
Sleeping is his superpower.
Be still, my heart: