Once relegated to the breakfast table, Southern cooks are now serving grits throughout the day with all sorts of savory additions. This classic recipe for cheese grits from Screen Doors and Sweet Tea is open to interpretation. Try it with roasted tomatoes, thick slices of ham, leftover chicken—whatever you've got on hand.
Author Martha Hall Foose uses quick (not instant) stone-ground grits, such as Anson Mills. You can assemble this dish up to a day ahead and store it in the refrigerator. To account for the access chill, add 20 minutes to the baking time.
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