Recipe finder | Baked grits

September 30, 2014|Julie Rothman | For The Baltimore Sun

Cara Kohler of Baltimore wanted the recipe for the delicious cheesy baked grits casserole served at a cookout over the summer. She said she had never enjoyed grits as much as she did these, and they seemed to be a hit with everyone at the party.

Tracy Swindel, also of Baltimore, shared her go-to recipe for baked grits from "The Lady & Sons: Savannah Country Cookbook" by Paula Deen. Swindel said she frequently makes this dish for large gatherings because it can be made ahead of time and the recipe doubles well if you are feeding a crowd. She said it also freezes beautifully.

The combination of tangy sharp cheddar cheese and mild Monterey Jack in this recipe creates the perfect balance of creaminess and flavor. The addition of the garlic and the cayenne pepper adds a nice little kick. Baked grits are highly adaptable and make a tasty alternative to potatoes, rice or pasta. Whether served for breakfast, lunch or dinner, this straightforward, easy-to-prepare dish is the very definition of good old-fashioned, stick-to-your-ribs Southern comfort food.


Maeve Finn of Nottingham is in search of the recipe for the chicken Kiev served at Love's Restaurant on North Charles Street and 25th Street. The restaurant closed almost a quarter-century ago, and she has been searching for years for the recipe.

"It was the most delicious dish I'd ever tasted with the most fantastic sauce or gravy on top," Finn said. "I think it was deep-fried, and the server would cut it in half in front of you and put the gravy all over it." She said she has tried to reproduce the recipe many times to no avail, and she was hoping a reader might be able to help.

Gina Karwacki of Baltimore is looking for the recipe for the peanut butter cake that was served at Karson's Inn on Holabird Avenue in Baltimore. Many years ago, her good friend's husband worked in the kitchen at Karson's and this was his favorite cake made there. Karwacki and her friend have been looking online for the recipe but have not had any success locating it.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

Baked grits

From Paula Deen's "The Lady & Sons: Savannah Country Cookbook"

Makes 6 servings

4 cups water

1 1/2 teaspoon salt

1 cup uncooked grits

2 eggs beaten

8 tablespoons (1 stick) tablespoons butter

1 1/2 cups grated Monterey Jack and cheddar cheese (combined)

2 cloves garlic, crushed

Dash of cayenne pepper

Preheat oven to 350 degrees.

Bring water and salt to a boil. Add grits to boiling water, stirring constantly for a minute. Cover and cook, stirring occasionally, until grits are thick and creamy. Temper eggs with a small amount of hot-coked grits, and then add eggs to remaining grits. Combine remaining ingredients with grits and pour into a 2-quart casserole dish. Bake for 45 minutes. Top with additional cheese if desired.

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