Servings
4-6
This recipe is simply delicious just as it is (and a hit with the kids and grown-ups alike!), however you can choose to dress it up with any number of add-ins. Stir in steamed broccoli florets, sliced scallions, or diced county ham for savory additions, or add cooked breakfast sausage or back for a new spin on a breakfast casserole.
Ingredients
- 8 cups water
- 2 fresh bay leaves
- 2 teaspoons coarse kosher salt
-
1 1/2 cups Charleston Gold Rice Grits
- 1 tablespoon unsalted butter, more for the dish
- 1 cup grated sharp cheddar cheese
- 1/2 cup grated parmesan
- Freshly ground black pepper
- 1/2 cup heavy cream
- 2 eggs
Directions
Butter a 2-3 quart baking dish. Preheat oven to 450˚F.
Bring water, bay leaves, and coarse kosher salt to a boil in a large pot. Stir in rice grits, then reduce heat to a simmer. Simmer until rice grits are creamy and tender and have absorbed almost all of the liquid but are not dry, about 35-40 minutes.
Remove from heat, then stir in butter, cheddar, and freshly ground black pepper to taste. In a small bowl, whisk together cream and eggs. Stir into rice, then transfer to the buttered baking dish. Top with parmesan cheese and bake until golden brown and bubbling, about 15 minutes.
