I’ve always said that the best way to convert non-Southerners to our sacred grits tradition is to serve them a casserole of cheese grits. And, to be honest, since grits by themselves can be pretty bland unless you’re using the stone-ground variety, a little cheese does wonders to perk them up. To give the dish even more character, you can also add a clove of minced garlic to the mixture before baking, and I know at least one fellow Rebel who thinks nothing of stirring a few chopped herbs into his cheese grits. Do allow this casserole to “tighten up” for about 10 minutes outside the oven before serving.
In a large saucepan, combine the water and salt and bring to a boil. Add the grits, reduce the heat to moderately low, and
Remove the pan from the heat, add the butter, and stir till the butter has melted. Add the sour cream, egg, Swiss cheese,
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