Grits Casserole

For Evansville Living’s feature story “Dream Parties” (Nov/Dec 2010), independent caterer Ronnie Lee crafted a menu that feels right at home in meat and potato country, but is sophisticated enough for a dinner bash. Lee gave us his recipe for cheesy grits casserole, served as a side dish with beef tenderloin.

•  5 cups milk
•  1 cup real grits (follow cooking directions on box)
•  One stick (4 ounces) plus 1/3 cup butter
•  6 ounces of your favorite cheese
   (suggestion: white cheddar)
•  1 teaspoon pepper (fresh ground)
•  1 teaspoon sea salt
•  Parmesan cheese for topping

Add one stick of butter to milk while heating to cook grits. Once milk and butter reach a boil, add the grits and cook until thick. Once grits are cooked, empty the grits into a mixing bowl and beat on medium speed. Add six ounces of cheese, 1/3 cup butter, salt, and pepper and mix for at least 10 minutes.

Pour into a two-quart greased casserole dish and top with the best Parmesan cheese you have available. Bake at 350 degrees until browned on top and bubbly. Cool for a bit before eating.

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