Well, Bake my Grits!Jump to Recipe
I absolutely love grits. They are so under-rated in my opinion. Give me well-made grits over oatmeal any day of the week. One thing I love about grits is they will just suck up any flavor you put with them which gives you tons of options.
Most people might be familiar with the white instant grits, but I like something a bit heartier. See that bag of yellow stuff? That’s corn stone ground grits. They are just a bit thicker than regular. Oh. And cheaper. They sell at Whole Foods for about $1.50/pound. Yes even Whole Foods can afford to sell grits for practically nothing.
To go with them I picked up some sun-dried tomatoes, goat cheese, garlic, and fresh thyme. You could substitute any of this stuff. This is an extremely substitutable recipe which goes for a lot of the recipes I love.
Let’s talk grits. These little nuggets will absorb A LOT of liquid. You should check the prep notes for whatever grits you are using because they differ a lot. For the ones I picked, I ended up using about 3 cups liquid to 1 cup grits and then I stirred in an additional cup of cream near the end.
Specifically, I bring to a boil: 2 cups water, 1 cup milk, 1 clove chopped garlic, 2 Tablespoons butter. Once the water is boiling, stir in 1 cup grits and whisk a bit. Cover, turn the temp down to low and watch. You want to be sure not to burn these. They will suck up all that moisture in about 5-8 minutes so don’t go watch an episode of Law & Order or anything.
Once that is done stir in about 1/2 cup of heavy cream and stir stir stir. After a few minutes stir in another 1/2 cup cream. What’s that? This is getting unhealthy? It’s brunch. You should have gone for a run already so I don’t want to hear about how this is unhealthy.
Once that cream is absorbed your grits will be super creamy. Give them a taste just to make sure and then stir in your sun-dried tomatoes (1/2 cup or more) and a few pinches of fresh thyme. Stir stir stir and done. Next pour the whole pot of goodness into a buttered 8X8 pan.
Now. You can eat these like this and they are amazing. But I decided to make this the star of my brunch because grits are usually the side dish. So I added about a cup of goat cheese to this. I just broke it up with my fingers and sprinkled it all over the dish – not quite covering the whole surface, but a good amount of it. If you don’t like goat cheese, I feel sorry for you.
Stick this in the oven at 350 for 15-20 minutes. This will firm up the grits a bit and at the same time melt the cheese. When it is done, spoon out as much as you want and go to town.
1) Cook the grits. (liquid, butter, garlic, grits. Stir in cream at the end.) 2) Stir in the sun-dried tomatoes and thyme 3) Pour awesome grits into a 8X8 buttered pan. 4) Dot with goat cheese. By dot I mean invade. 5) Bake at 350 for 20 minutes. 6) Let it cool a bit before serving!
1) Cook the grits. (liquid, butter, garlic, grits. Stir in cream at the end.)
2) Stir in the sun-dried tomatoes and thyme
3) Pour awesome grits into a 8X8 buttered pan.
4) Dot with goat cheese. By dot I mean invade.
5) Bake at 350 for 20 minutes.
6) Let it cool a bit before serving!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!