Creamy Grits Casserole
4 cups half n’ half
1 cup coarse, stone ground grits
Kosher Salt and pepper
10 oz. Gruyere cheese, grated
4 oz. butter, cut into small pieces
3 oz. Parmesan cheese, grated with a micro plane
Preheat oven to 400°. In a large, heavy-bottomed pan, bring half n’ half to a simmer. Slowly whisk in grits and reduce heat to low. Cook grits, stirring often until half n’ half is absorbed and grits are thick (20 to 30 minutes). Season grits to taste with kosher salt and black pepper. Add Gruyere cheese and beat with a handheld mixer on high for about 5 minutes until very fluffy. Turn grits into a greased 9×13-inch baking dish. Dot top of casserole with pats of butter and sprinkle with Parmesan cheese. Bake for about 30 minutes until bubbly and deep golden brown on top.