serves
10
prep
10 minutes
cook
1:25 hour
difficulty
Easy
serves
10
people
preparation
10
minutes
cooking
1:25
hour
difficulty
Easy
level
Ingredients
- 1½ cups grits (see Note)
- 125 g butter
- ½ tsp cayenne pepper, plus extra, to taste
- 1 tsp garlic salt, plus extra, to taste
- 1 tsp sea salt, plus extra, to taste
- 500 g sharp cheddar cheese, grated
- 3 eggs, beaten
Instructions
Preheat the oven to 180ºC. Cook the grits in a large saucepan according to the package directions. (This will vary depending on the grits you use; regardless, do not add the recommended salt. You will season the grits later in the cooking process.)
Once the grits are cooked, add the butter, cayenne, garlic salt, sea salt and 450 g grated cheese. Mix well, making sure to beat out any clumps (I find using a strong whisk works well for this.) Taste test and adjust the spices if necessary. When finished seasoning, beat in the eggs.
Butter a 23–30 cm baking dish and pour in the mixture (you can also do this is an extra-large 36 cm cast-iron frying pan). Top with the remaining 50 g grated cheese and bake for 1 hour 15 minutes or until the cheese on the top begins to brown and crisp. Serve.
Note
• Grits are made from ground dried corn. Available from selected greengrocers and delis. Substitute coarse polenta and cook according to packet instructions for soft polenta.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
