Academy Awards Party Recipes: True Grits (Individual Three Cheese Grit Casseroles)

TRUE GRITS: MARTIE'S THREE CHEESE GRITS

2 cups Quick cooking grits; make according to the package directions for 6 servings (you can use regular or gourmet stone-ground grits if you have them but the cooking time on the stone ground grits is much longer) 

Photo: Tamika Moore/The Birmingham News2 tablespoons butter 

Kosher salt to package directions

Fresh cracked pepper to taste

1/4 cup heavy cream or whipping cream (use what's in the fridge, even milk will work) 

1/2 cup Gouda, coarsely grated 

1/2 cup Gruyere, coarsely grated 

1/2 cup goat cheese, crumbled 

Dash cayenne pepper (optional) 

Smoked paprika (optional, to lightly sprinkle on top) 

Butter 12 ramekins and place on baking sheet. Make grits according to package directions. Stir in pepper, heavy cream and 1 tablespoon butter as the grits are almost done. Stir in the cheeses, reserving a bit of each for the top. Stir until the cheese is melted and pour into the buttered dishes. 

Bake at 425 for 9 minutes or until the top is golden brown. Serve immediately.

Weekend Cooking: Martie's Three Cheese Grits

Do you need something quick, easy, and comforting for breakfast or brunch during the holidays? This super fast grits recipe is perfect for Christmas morning or any holiday brunch because it's not only delicious, it's quick to fix and affordable, too.

I call these my 3G grits; they are smooth, creamy, and cheesy good. The 3 G's are: gouda, gruyere, and goat cheese that take these grits from everyday to gourmet. You can use whatever combo of cheeses you have... it's the perfect way to use the leftover cheese you have hanging around in the fridge.

MARTIE'S THREE CHEESE GRITS

Quick cooking grits (you can use regular or gourmet stone-ground grits if you have them)

Butter

Kosher salt & fresh cracked pepper

1/4 cup heavy cream or whipping cream (use what's in the fridge)

1/2 cup Gouda, coarsely grated

1/2 cup Gruyere, coarsely grated

1/2 cup goat cheese, crumbled

shake cayenne pepper (optional)

Smoked paprika (optional, to lightly sprinkle on top)

Butter a shallow baking dish. Make grits according to package directions. Stir in both peppers, heavy cream and 1 tablespoon butter as the grits are almost done. Stir in the cheeses, reserving a bit of each for the top. Stir until the cheese is melted and pour into the buttered dish.

Bake at 425 for 12 minutes or until the top is golden brown. Serve immediately.