By Kelly Bogard
It’s time to say goodbye to 2017. For some, it’s been a great year. For others, it’s been a trying one. But through the ups and downs, we’re making it and heading into 2018. And of course, I think we should celebrate.
Food and New Year’s Day are a match made in our home. It’s a day filled with family and food to start the year off right. There are black-eyed peas for good luck. Cabbage for good fortune. And grits for their southern goodness.
For Cheese Grits Casserole, you will need…
4 c. milk
1 1/2 c. pepper jack cheese, grated
1 c. sharp cheddar cheese, grated
1/4 c. plus 1 tbsp. butter
1 c. quick grits, uncooked
1 tsp. salt
1/2 tsp. pepper
There are some age-old battles when it comes to grits. Are they for breakfast or supper? Should they be sweet or savory? And while I can’t tell you one way or the other, I can share with you the way I like them the best—cheesy.
Start by preheating your oven to 350 degrees. Then, combine the milk and a 1/4 cup of butter into a large saucepan. Bring the milk and butter to a boil. Whisk in the grits next. Watch your milk closely, so it doesn’t scald.
Butter your baking dish with the remaining butter and pour the grits into the dish. I like to use a deep-dish pie pan. Top with the remaining cheese and bake for 40 minutes or until golden and crisp on top.
This casserole is perfect for any mealtime. And the golden top is a good sign of prosperity for the year ahead. Here’s wishing you health, wealth and happiness in 2018. And from all of us at Texas Table Top, enjoy!