Clothing designer Billy Reid says, "Folks in the South start eating grits young. You learn to love them as a kid and it never goes away." Using old-fashioned, stone-ground grits gives the casserole a better texture and flavor than quick cooking grits.More Southern Recipes
This is a great basic recipe but I recommend cooking with broth or better than bouillon added to the water and a bit more cheese. When I prepare grits in the oven I like adding parmesan cheese also. Not that dried up stuff in a can please. Served with an egg cooked your favorite way and some freshly minced chives it's lovely.
第一个原因是乏味的because it needs salt. Sorry, people, but that's the reason people don't like grits. They are extremely bland w/o enough salt. Even a very sharp White Cheddar, which I do recommend, won't do it w/o salt. Then add some Garlic powder. There used to be this cheese spread made by Kraft that came in a plastic loaf like liverwurst or bruanschweiger. It was the best used in grits casseroles, but it's not made anymore, so sharp cheddar and garlic powder is the best one can do, and don't skimp on either. Also, some milk or cream instead of water makes the grits creamy and smooth. After-all, this is supposed to be a Southern dish.
I'm guessing that this recipe may be better with exceptional cheese (I used Tilamook medium Cheddar), but make sure to use a lot of salt! I reserved some of the cheese then sprinkled it on top to get a nice crust and good color. I added 1/2 an onion (browned then sweated, which added 15 mins), 1T raw minced garlic, 1t Thyme & 1T worcestershire sauce but it was still pretty bland. It worked for my party (mostly kids-they asked for seconds) but I'd want quite a bit more flavor if I served this to adults.
