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.