Beckett Howorth’s Cheese Grits Casserole

Name: Beckett Howorth's Cheese Grits Casserole
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 5 Tbsp. butter; 1 recipe Basic Grits or Crock Pot Grits, hot; 1 small clove garlic, peeled and finely minced; Freshly ground white pepper; 4 oz. sharp cheddar cheese, grated on large holes of a box grater; 3 Tbsp. half-and-half; 1 egg, well beaten

Serves
serves 4-6

When Beckett Howorth, a home cook, started making this casserole, stone-ground grits were hard to find; now he doesn't use anything else.

Ingredients

5 Tbsp. butter
1 recipe Basic Grits or Crock Pot Grits, hot
1 small clove garlic, peeled and finely minced
Freshly ground white pepper
4 oz. sharp cheddar cheese, grated on large holes of a box grater
3 Tbsp. half-and-half
1 egg, well beaten

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Instructions

Step 1

Preheat oven to 325°. Grease a small casserole or other deep baking dish with 1 tbsp. of the butter and set aside.

Step 2

Put hot cooked grits into a bowl and stir in garlic and the remaining butter. Season to taste with pepper. Stir in cheese, one-third at a time. Add half-and-half, mix well, then stir in egg. Pour cheese-grits mixture into prepared casserole. Bake until lightly golden on top and bubbling, about 45 minutes. Set aside to cool briefly before serving.

Preheat oven to 325°. Grease a small casserole or other deep baking dish with 1 tbsp. of the butter and set aside.
Put hot cooked grits into a bowl and stir in garlic and the remaining butter. Season to taste with pepper. Stir in cheese, one-third at a time. Add half-and-half, mix well, then stir in egg. Pour cheese-grits mixture into prepared casserole. Bake until lightly golden on top and bubbling, about 45 minutes. Set aside to cool briefly before serving.