Tonight's Sunday Supper was salt & pepper shrimp with cheddar cheese grits casserole and fresh steamed asparagus. I hate to admit this because it is very un-Southern of me, but I have never really liked grits. I know, I know...that is almost as bad as being Southern and not liking sweet tea! I have tried a lot of different kinds of grits with a lot of different ingredients and no matter how hard I try, I just never like them. Until I had these at my cousin Amanda's bridal luncheon. They are so rich, creamy and cheesy and they are great for dinner or brunch. Finally, I like grits!!! I promise not every recipe I share with y'all will be cheese-based. But those of you that know me, should really not be surprised. Here is the recipe:
Cheddar Cheese Grits Casserole
1 1/2 C. grits (4 cups salted water, 2 cups milk. Bring to a boil and add 1 1/2 C. grits)
1 stick butter
1 lb sharp shredded cheddar (You can use store bought, but freshly shredded always tastes better!)
2 tsp. seasoning salt (I use Lowry's but any seasoning salt will do.)
1-2 tsp. hot sauce (Optional)
Preheat to 350. Lightly grease a 2qt. baking dish. Cook grits according to package directions. Place 3 eggs in a large bowl. Temper the eggs with the grits and combine all ingredients in the bowl. Mix well and pour into baking dish. Bake for 40 minutes.
It was such a nice night that we decided to take our Sunday Supper outside.
Riley loved it all - thankfully she is a fan of grits of any kind!
Do you notice the conflict going on in this photo? UNC or UVA? It will be a constant question in poor Riley's life :) I am sure when she is older she will know which school to pull for (TARHEELS)!