Baked Cheese Grits (in mini muffin tins)

Recipe courtesy Emeril Lagasse, 2003

People who hate grits, LOVE these. I make them in mini muffin pans as hors de oeuvres and they get eaten quicker than we can… make them

Ingredients
1/4 cup plus 2 tablespoons butter
4 cups water
1 teaspoon salt
1 cup quick grits (not instant)
1 egg
1/3 cup heavy cream
1 teaspoon freshly ground black pepper
1 cup grated Gruyere
1/3 cup grated Parmesan

Directions
Preheat oven to 350 degrees F. Grease a 2-quart casserole with 2 tablespoons of butter.

Combine remaining 1/4 cup butter, water, and salt in a heavy medium saucepan over medium heat. When mixture comes to a simmer, add the grits, stirring until thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15 minutes.

Meanwhile whisk together egg, cream and pepper. Stir into cooked grits along with cheese. Pour mixture into prepared casserole. Bake until set, about 45 minutes. Remove from the oven and let stand about 5 minutes before serving.

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