Epiphanies & Moments: My Heart Attack Cheese Grits Casserole!

So... if you don't like cheese... this is NOT the recipe for you. Actually the original recipe called for only 1/2 the amount of cheese that I put in here. My family loves cheese... so, of course, I modified it to make them happy.

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Here is the recipe, with step by step instructions below:

Heart Attack Cheese Grits

3 cups Boiling Water

1 cup Quick Grits

Pinch of Salt (optional)

1/2 cup Butter (1 stick)

1/2 cup Milk

2 Eggs

16 oz. Colby or Cheddar Cheese

Preheat oven to 350 degrees.

Grate cheese, leaving some in small chunks to be added to casserole after it is poured into a baking dish. I grate the cheese before starting the grits because they will require your attention & do not take long to cook.

Add grits and salt (if desired) to the boiling water & cook until really nice & thick. You can follow the directions for cooking these off the back of the grits container if you have never cooked them before.

While grits are cooking, chop butter up, set aside. Mix the eggs & milk together.

When your grits are very thick, remove from heat & stir in your chopped butter. Mix until butter is all melted. Next pour in your milk & egg mixture & stir until blended. Begin adding your grated cheese, a little at a time, stirring well in between additions so as not to end up with clumps & the cheese has a chance to melt & blend with the grits mixture. Be sure to save some of the grated cheese for a crisp topping.

Pour into a 13 x 9 casserole dish. Add your little chunks of cheese here & there, pressing them down into the grits mixture. Spread the remaining grated cheese on the top & place into the oven, baking for approximately 40 minutes. When the grits casserole is done it will be a consistancy of thick mashed potatoes. If the center is not firm, place back into the oven & bake for an additional 10 minutes at a time until firm.

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Grate cheese... but remember to leave some in small chunks for later...

If you'd like... you can experiment with other types of cheese if you have a favorite!

Also... if you want to cut down on the cheese... remember that I said this recipe has double the original recipe... so 8 oz. will work fine as well.

Stir your chopped butter into your hot grits. I have used real unsalted butter & margarine... both seem to work fine.

Next you stir in the milk & egg mixture. I always mix my milk & eggs together so my eggs don't start cooking when I add them to the hot grits.

Now you can add the grated cheese, a little at a time. If you dump it all in at once you will end up with large clumps & it won't melt & mix smoothly throughout the grits mixture. Remember to set aside some of the grated cheese so that you have it to put on top of the casserole.

I might add that this part was quite the workout! I had made a huge batch because we were having a family dinner... & there was so much to mix that I almost went to the garage to get my power drill & my paint mixer attachment. lol My arms were really tired by the time I got done with this step!

If you find it easier... you can dip the mixture out & dump it into your casserole dish. I always at least double the recipe... so for me this is easier than trying to lift the pan to pour it out. Any way you do it... it goes into the casserole dish next... you do not have to grease your pan!