A delightful twist on a classic dish, this Cheesy Mexican Grits Casserole is perfect for brunch or dinner.
Preheat your oven to 350°F.
Ensure the oven is fully preheated to maintain consistent cooking.
In a saucepan, bring the water to a boil and stir in the grits and salt.
Stir constantly to prevent lumps from forming.
Cook the grits over medium heat, stirring frequently, until thickened, about 15 minutes. Remove from heat.
Use a spatula to scrape the bottom of the pan to avoid sticking.
Stir in the cheddar cheese until melted and smooth.
Add the cheese gradually for even melting.
In a skillet, sauté the onion and garlic in butter until softened. Add the bell pepper and cook for another 3 minutes.
Cook over medium heat to avoid burning the garlic.
Combine the sautéed vegetables with the grits mixture.
Fold gently to maintain the texture of the grits.
In a small bowl, beat the egg yolks and add a small amount of the hot grits mixture to temper them. Then mix the yolks into the grits.
Tempering prevents the yolks from curdling.
In another bowl, beat the egg whites until stiff peaks form. Gently fold them into the grits mixture.
Fold carefully to retain the airiness of the egg whites.
Pour the mixture into a greased casserole dish and bake for 45-50 minutes.
Check for doneness by inserting a toothpick; it should come out clean.
Serve warm and enjoy your Cheesy Mexican Grits Casserole.
Garnish with fresh herbs like parsley or cilantro for added flavor.
