Cheddar Cheese Grits Casserole

Serves:
8
Chef:
Irv Miller
Ingredients:
1 cup yellow grits, C&D Mill, Cantonment
2 cups water
2 cups milk
1 tsp. salt
6 Tbsp. unsalted butter
2 cups sharp cheddar cheese, grated
½ tsp. fresh-cracked black pepper
1 cup panko breadcrumbs
1 stick unsalted butter

 

Instructions:
Preheat oven to 400 degrees.

Place water, milk, grits and salt into a double boiler. Bring to a boil and reduce heat to a simmer. Cover and cook for 45 minutes to 1 hour. To avoid sticking and lumps, stir frequently with a heavy-duty wooden spoon or a whisk. When grits are tender, add 1¾ cups grated cheese and stir until blended smooth. Add 4 tablespoons butter, stir until completely melted, and then mix in the fresh-cracked pepper. Pour mixture into a casserole dish sprayed with nonstick spray. Sprinkle with remaining cheese and panko breadcrumbs and dot with remaining butter. Bake 30 minutes.