"This simple casserole is a familiar dish in the South. It's an absolute standard at pot-lucks, brunches, weddings and funerals. Add some jalapeno to give it some real heat, or switch up the cheeses and try adding freshly grated Parmigiano-Reggiano, Gruyere, or white Cheddar. These grits can be treated as a side dish and held for hours in a low oven with few ill effects, and the leftovers reheat wonderfully. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."

Original is 7 servings

Metric US

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Step by Step Method

Step 1

Preheat oven to 350º. Butter a large casserole

Step 2

In a large heavy-bottomed saucepan, combine the water and milk and bring to a boil over med-high heat. Stir in the grits and return to a boil. Season with salt & pepper.

Step 3

Decrease the heat to low, and simmer until creamy and thick, 45-60 minutes. Remove from heat. Add the cheese and 2 T butter. Taste and adjust for seasoning with salt & pepper and stir to combine.

Step 4

Add the eggs, cayenne, jalapeno, and green onions and stir well. Spoon the mixture into the prepared casserole. Bake until bubbly and golden brown, about 1 hour. Remove to a rack to cool slightly before serving.