Ingredients:

  • 1 cup (160g) stone-ground white grits
  • 2 cups (480ml) whole milk
  • 2 cups (480ml) water
  • 1 tsp (6g) salt
  • 4 tbsp (57g) unsalted butter
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 1/2 cup (50g) parmesan cheese, freshly grated
  • 2 cloves (6g) garlic, minced
  • 1 tsp (3g) garlic powder
  • 2 large (100g) eggs, lightly beaten
  • 1/4 cup (30g) parmesan cheese

Instructions:

  1. Boil the liquids. Combine water, milk, and salt in your saucepan and bring to a gentle boil. Note: Don't let it boil over, keep it at a steady simmer.
  2. Whisk in grits. Slowly pour in the stone ground white grits while whisking constantly. Do this until the mixture is smooth and no lumps remain.
  3. Simmer and stir. Reduce heat to low. Stir occasionally for about 20-30 minutes until the grits are thick, tender, and have absorbed most of the liquid.
  4. Integrate the fats. Remove the pan from the heat. Stir in the butter and the first batch of sharp cheddar and parmesan. Mix until the cheese is fully melted and the grits look glossy.
  5. Add aromatics. Fold in the minced garlic and garlic powder. Note: Adding garlic at the end keeps the flavor bright.
  6. Bind with eggs. Gradually whisk in the beaten eggs. Stir until the batter is homogenous and a pale yellow color.
  7. Prep the oven. Preheat your oven to 350°F (175°C). Grease your 8x8 inch dish with butter or non stick spray.
  8. Fill the dish. Pour the mixture into the dish and smooth the top with a spatula.
  9. Top and bake. Sprinkle the remaining parmesan over the top. Bake for 60-75 minutes until the edges are browned and pulling away from the sides, and the top has a firm, golden brown crust.