Preheat oven 375°. Combine the water, grits and salt in a heavy-bottomed pan and bring to a boil over medium-high heat. Reduce the heat to medium low and cook, stirring occasionally, for 20-25 minutes., or until the grits are barely tender.
Meanwhile, heat the oil in a large skillet over medium heat and saute the onions about 15 minutes, or until golden brown. Butter a 2 to 2 1/2 quart casserole. In a bowl, combine the milk, eggs, thyme, paprika, Tabasco, salt and pepper, and stir well with a fork. Stir in 1 cup of the cheese.
In a large bowl, combine the grits, onions, chiles, and tomatoes and toss well. Pour the milk mixture over them and stir to combine. Transfer the mixture to the casserole and spread it evenly; sprinkle with the remaining cheese. Bake 45-50 minutes. Remove the casserole from the oven, let stand 5 minutes, and serve hot.
SMOKED SPICY GARLIC CHEESE GRITS
- 5 cups water
- 1 cup grits (not instant)
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 medium onion, minced
- 4 garlic cloves, minced
- 2 cups grated sharp cheddar cheese
- 2 eggs, lightly beaten
- 1 teaspoon paprika
- 1/4 teaspoon Tabasco or other hot pepper sauce
Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F. Grease a 9-by-11-inch smokeproof pan.
In a large saucepan (grits will expand in volume during the cooking), bring the water to a boil. Sprinkle in the salt, then the grits, a handful at a time, stirring constantly. Reduce heat to a simmer and cook for about 20 minutes, until thickened and soft in texture. Stir the grits occasionally as they cook.
In a small skillet, warm the butter over medium heat. When melted, add the onion and garlic and cook until they are well softened. Remove from the heat and reserve.
Place the grits in the smoker and cook for 1 1/2 to 1 3/4 hours, until the mixture is lightly firm and somewhat browned. Remove the grits from the smoker and let sit at room temperature at least 5 to 10 minutes. Cut into squares or wedges and serve warm or at room temperature.
SOUTHWESTERN GRIT CAKES
- 4 cups water
- 1 teaspoon salt
- 1 cup uncooked quick-cooking grits
- 4 green onions, chopped
- 1 (4.5-ounce) can chopped green chiles, undrained
- 2 tablespoons diced pimiento, drained
- 1/8 teaspoon hot sauce
- 2 tablespoons butter or margarine, divided
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (8-ounce) jar picante sauce
- 1 medium tomato, seeded and chopped
- 2 tablespoons chopped fresh cilantro
BRING 4 cups water and salt to a boil in a medium saucepan. Stir in grits; return to a boil over medium heat, stirring constantly. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in green onions and next 3 ingredients. Pour into a buttered 9-inch square pan; cover and chill 3 hours or overnight.
