Southern baked cheese grits

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.

Recipe from Chocolate + Marrow by Brooke Bass, with photographs by Brooke Bass.