CHEESY BAKED POLENTA OR GRITS
6 to 8 servings
Preheat the oven to 350°F. Butter a 2-quart or 9-inch square baking dish.
Melt in a large saucepan over medium heat:
- 4 tablespoons (½ stick) butter
Add and cook, stirring, until translucent, about 5 minutes:
- ½ medium onion, chopped
Stir in and cook for 1 minute:
- 1 garlic clove, minced
Add and bring to a boil:
- 2 cups water, vegetable stock, or chicken stock or broth
- 2 cups whole milk
Gradually whisk in:
- 1 cup polenta or old-fashioned or stone-ground grits
- 1 teaspoon salt
Bring to a rapid boil, then remove from the heat. Stir in:
- 1½ cups grated Cheddar, Fontina, or Gruyère (6 ounces)
- (½ cup grated Parmesan [2 ounces])
Add and stir to combine:
- 2 eggs, beaten
- (2 tablespoons finely chopped thyme or oregano)
- (¼ teaspoon cayenne pepper)
Pour the mixture into the prepared baking dish. Bake until firm and golden brown on top, about 1 hour.