Bake Your Grits Instead For A Delicious Dish You Won't Have To Watch Over - Tasting Table

"Traditional grits are a labor of love. Instant grits were developed to reduce the time needed to achieve a rich and velvety result. A pot of stone-ground grits can take upwards of 40 minutes to cook. You have to be vigilant about constant stirring to prevent lumps. Even classic, creamy grits might take 15 minutes or more, and there is definitely a margin for error."

"If you beat in a couple of eggs before baking, the end result is reminiscent of a fluffy and cheesy soufflé. Unlike normal or even cheesy grits, baking allows a crunchy crust to form on top, especially at the corners. The liquid has more time to soak in and fully soften them, making the entire dish extra smooth and rich."

Start by cooking grits according to package directions in water or milk. Transfer the cooked grits to a baking dish and stir in butter, cheese, evaporated milk or half-and-half, and season with salt and pepper. Top with additional cheese and bake at 350 degrees Fahrenheit for about an hour. Beating in a couple of eggs before baking produces a fluffy, cheesy soufflé-like texture. Baking produces a crunchy browned crust, especially at the corners, while allowing liquids to fully absorb and soften the grains. Baking removes much of the constant stirring required for stovetop stone-ground grits.

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