These are the grits that go with your Kentucky Burgoo. To be honest these grits go with anything, from breakfast right through supper.
This is an Emeril Lagasse recipe from New Orleans Cooking. I swear I have not changed one thing.
Cheesy Garlic Grits Casserole
6 tablespoons unsalted butter
3 3/4 cups water
1 teaspoon salt
1 cup old fashioned or quick cooking grits (not instant)
3/4 cup heavy cream
1 cup grated cheddar cheese
3 tablespoons mashed roasted garlic puree
2 large eggs beaten
3/4 teaspoon paprika
Preheat the oven to 350 degrees F.
Grease a 2-quart souffle dish with 2 tablespoons of the butter and set aside.
In a medium saucepan, bring the water and salt to a boil. Stirring, add the grits and return to a boil. Reduce the heat to medium-low and simmer, stirring, occasionally, until the grits are thick, smooth and creamy, 15 to 20 minutes. Add the cream and cook until well incorporated, about 3 minutes. Remove from the heat and stir in the remaining ingredients. Pour into the prepared casserole and bake for 40 minutes.
Remove from the oven and serve hot.