Cheddar Cheese Grits Casserole

The last week we were in Chicago, Michele was on a mission to get rid of all the food that was in the cupboards,  freezer, and refrigerator. We had all kinds of good stuff, sometimes  we ate it for days until it was gone, sometimes what we had together was not necessarily what one would normally put together, but we were never hungry, and it was fun to see what Michele would bring out next. 

Sunday was the day they were leaving and she still had a couple of packages of chicken legs left. 

One of the missionaries in the complex offered to barbecue them for us and she brought along a side dish or two to go along with the chicken . 

This Cheddar Cheese Grits Casserole was one of the side dishes. We devoured them along with the chicken. Best grits I've ever had. Allison was kind enough to share the recipe with me. YUMMY.....

                                            Cheddar Cheese Grits Casserole 

                          Taken from 1001 ways to cook Southern cookbook. 

Cook and crumble 6 slices of bacon to sprinkle on top after you pull out of oven. I think she used bacon bits from Michele's cupboard, they were good. 

4 Cups milk 

1/4 Cup butter 

1 Cup uncooked quick cooking grits 

1 Large egg slightly beaten 

1 tsp. salt 

1/2 tsp. pepper 

2 cups shredded sharp cheddar cheese 

1/4 Cup grated Parmesan

1. Preheat oven to 350. Bring milk to boil in large saucepan over medium hot heat. Gradually whisk in grits and butter. Reduce heat and simmer, whisking constantly. 

5-7 minutes until grits are done. Remove from heat. 

2. Stir in egg and next 3 ingredients. Pour in lightly greased. 11x7 baking dish. Sprinkle evenly with Parmesan cheese. 

Baked covered 350 for 35-40 minutes until mixture is set.  

Serve immediately, though ours did not come immediate and it was still yummy. 

She substituted 1 cup pepper jack cheese with 1 cup mild cheddar. 

Good Stuff....ENJOY...