Roll Tide Cheese Grits Casserole

Carol, a superb cook and friend of family in Tuscaloosa (Roll Tide), Alabama, shared her recipe for a cheese grits casserole with me several years ago. I loved it then and filed it away in our "keeper" file. A lock box might have been more appropriate. I returned to it recently when feeding some 20-something types in town doing volunteer work and it worked like a charm. Keep this one as an ace-in-the-hole recipe.

Along with this cheese grits casserole I served my take on smoked brisket that I had smoked and slow cooked for over 14 hours. More on that later.

Carol's recipe calls for white 'quick grits' which produces a remarkable result. I am known to break the rules on occasion, however, and I call for yellow stone-ground grits instead. The food science literature agrees that: the less you do to a grain, the higher the fiber content and attendant health benefits. I try to take the healthy route, but I must say that it also tastes better and has more texture. Plus, I like yellow.

Parts of this recipe will raise a "tsk,tsk" from some of my foodie friends. My advice is to relax, follow the recipe and enjoy some good old Southern comfort food that will melt in your mouth.

ROLL TIDE CHEESE GRITS CASSEROLE

Put 4 cups of water on to boil. Liberally salt it with a three finger pinch and a half of salt. Throw in a hit of cajun seasoning. After it comes to a boil, gradually stir in 1 cup of yellow stone-grond grits. Cook according to package directions stirring occasionally to stop clumping. When grits lose their soupy quality and begin to coalesce add the following:

1/2 stick of butter or margarine (trans-fat free)
3/4 cup of sharp cheddar, broken into pieces
1/2 of 1-pound package of Velveeta (you may use the fat reduced version), in chunks

Add 1/2 cup of milk and 2 eggs, separately (not mixed together)

Cook until the grits thicken.

Pour into an 8 x 8 casserole dish and cook in a pre-heated oven at 325 degrees until the surface becomes golden to early brown. Remove and let it sit for five minutes. Serve with Crystal Hot Sauce.