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Serves
8
Author Notes
This is an old family favorite going back generations to the farm that my family owned for 150 years. We don’t know exactly how it came to be known as “bloody sunrise,” but that’s what it has been known for at least 100 years. – Letha Deibler —Letha Deibler
Test Kitchen Notes
Letha’s old family favorite may just be the best cheesy grits recipe ever! Easy to prepare, the combination of three different cheeses contrasts with the acidity of the cherry tomatoes to take this southern staple in a new direction. I loved the addition of pine nuts for a little crunch and rich flavor. Basil would work equally well as the green garnish. A beautiful presentation for a brunch buffet, this is comfort food at its finest. I’m sure it is meant as a side dish for 8, but my husband and I blissfully ate half of it (with some fruit) for a perfect breakfast as hurricane Irene raged outside. One quick note: Butter the pan before pouring the grits into it for easier cleanup. – deanna1001 —deanna1001
- Test Kitchen-Approved
Ingredients
4 cups
boiling water
1 cup
grits
1 teaspoon
salt
1 /4 cups
butter
1 cup
pepperjack cheese (grated)
1 cup
cheddar cheese (grated)
1/2 cup
parmesian cheese (grated)
2
eggs
1/2 cup
whole milk
1 cup
red cherry tomatoes (sliced)
1/4 cup
pine nuts (toasted)
1 tablespoon
fresh cilantro (minced)
Directions
- boil 4 cups of water in large sauce pan
- stir in grits and salt and return water to boil
- cover with lid, simmer over low heat for 5-7 minutes, or until thickened, stirring occasionally
- while grits are hot, remove from heat.
- add butter, pepperjack cheese, cheddar cheese, and parmesan cheese
- When cheese melts, add 2 eggs and 1/2 cup of milk. Mix well.
- Pour cheese mixture in 9×13 baking dish
- Bake at 350 degrees for 55 minutes, or until brown.
- Remove from oven
- Top with sliced cherry tomatoes, toasted pine nuts, and minced fresh cilantro
- Return to oven for two minutes
- Let casserole set approximately five minutes before serving.