Southern Cheese Grits Casserole is a traditional American recipe (from the American South) for a classic accompaniment of cooked grits (mashed and dried hominy) that's combined with butter, cheese and eggs before being baked in a casserole and that's typically served as an accompaniment for Thanksgiving. The full recipe is presented here and I hope you enjoy this classic American version of: Southern Cheese Grits Casserole.
Combine the water, butter and salt in a medium-sized pan and bring lightly to a boil. Slowly add the grits, whilst stirring constantly. Cook gently on a low boil, stirring constantly (do not boil too quickly or the mixture could plop out of the pan and burn you).
When the mixture begins to thicken to the consistency of porridge begin to stir in the cheese and continue cooking until all the cheese has melted and the mixture is the consistency of a thick porridge. In the meantime, beat together the eggs in a bowl. When the grits have thickened, take off the heat and add about 2 tbsp to the beaten eggs, whisking in to temper.
Now whisk the eggs into the grits mix along with the hot sauce. Thoroughly grease a 3l baking dish and pour the grits mix into this. Even out the top then transfer to an oven pre-heated to 120°C and bake slowly for about 60 minutes. Serve as a side dish.
This is a very versatile dish that is served both for Thanksgiving and also to accompany ham and apple sauce for Easter.
