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<\/a>4 C. water\n1 C. quick cooking grits
\n1 tsp. salt
\n1 1\/2 C. (packed) shredded cheese-I used Colby\/Jack, but you can use anything that melts easily
\n2 T. fresh rosemary, minced
\n1\/2 C. milk
\n2 large eggs
\nfreshly ground black pepper
\n2 T. butter
\n1\/3 C. Parmesan cheese, grated<\/p>\n
Preheat oven to 350 degrees. In a pot, bring water to a boil. Slowly add grits while whisking constantly. Decrease heat to medium (simmer) and continue to whisk until slightly thickened, about 6-8 minutes. Remove from heat. Add cheese and rosemary, and stir to incorporate. Combine milk and eggs in a small bowl and whisk together until just incorporated. Slowly pour eggs and milk mixture into grits, stirring constantly. Add a couple grinds of freshly ground pepper and more salt if needed. Pour into a 8\u00c3\u201410 (or similar in size) casserole\/baking dish that has been buttered on bottom and sides. Bake in a 350 degree oven for 1 hour, or until set and firm to the touch. Sprinkle Parmesan on top, dot top with butter, and return to oven with broiler on. Broil top for a couple minutes until golden brown. Keep a close eye on it! Allow grits to sit for 10-15 minutes before cutting\/serving to allow the grits to set.<\/p>\n","protected":false},"excerpt":{"rendered":"
Baked Cheese Grits with Rosemary 4 C. water 1 C. quick cooking grits 1 tsp. salt 1 1\/2 C. (packed) shredded cheese-I used Colby\/Jack, but you can use anything that melts easily 2 T. fresh rosemary, minced 1\/2 C. milk 2 large eggs freshly ground black pepper 2 T. butter 1\/3 C. Parmesan cheese, grated Preheat oven to 350 degrees. In a pot, bring water to a boil. Slowly add grits while whisking constantly. Decrease heat to medium (simmer) and…<\/p>\n