Grits is a mainstay here in Chez Mark's Kitchen. Primarily for breakfast with an egg, sunny side up, on top.
Baked cheese grits is more like polenta. I cook the grits with plenty of butter then stir in copious amounts of grated cheese, a splash of heavy cream, and a couple of beaten eggs then bake it at 350 for a half hour or so.
Then I use a biscuit cutter to cut individual servings from the casserole, cover them each with a small pile of grated cheese and pop them back in the oven to melt the cheese on top. Yellow grits is a little more appealing to the eye for this recipe but I buy ten pound bags of white, 5 minute grits and there is no difference between the taste and texture of the two.
"Instant grits" is not food. It is an overly processed abomination.
