Grits Casserole
- 4 cups (1 quart) milk
- ½ cup (1 stick) butter
- 1 teaspoon salt
- ¼ teaspoon ground hot red pepper (cayenne)
- 1 cup grits (not instant)
- 1/3 cup butter, melted
- ¼ cup freshly grated Parmesan cheese
- 1 cup finely grated sharp Cheddar cheese
- ¼ teaspoon sweet paprika
Instructions:
There are dozens of other ways to prepare grits, among them this superb casserole.
- Butter a 9 × 9 × 2-inch baking dish well and set aside.
- Bring the milk, butter, salt, and cayenne to a boil in a large, heavy saucepan over moderate heat. Reduce the heat slightly, then add the grits very slowly, whisking hard.
- Reduce the heat to its lowest point and continue whisking until the mixture is thick and smooth. Cover and simmer slowly for 20 minutes, stirring now and then to keep the grits from sticking to the pan and sliding a diffuser underneath the pan, if necessary.
- Set off the heat and beat hard with a hand electric mixer for 2 to 3 minutes. Scoop the grits into the baking dish, spreading to the corners and smoothing the top. Chill for several hours until firm.
- When ready to proceed, preheat the oven to 350° F. Also, butter a second 9 × 9 × 2-inch baking dish well and set aside.
- Cut the hardened grits into strips ½ inch wide, dipping your knife frequently into tepid water to keep the grits from sticking. Now divide each strip into 4 dominoes of equal size.
- Arrange the dominoes in rows in the baking dish, standing them on end and at an angle, domino-style—the rows will fit snugly in the pan. Drizzle the melted butter evenly over all, sprinkle with the Parmesan, then the Cheddar, and finally the paprika.
- Bake uncovered on the middle oven shelf for 40 to 45 minutes or until bubbling and touched with brown. Serve at once.