Grits for dinner? I was skeptical too, because the only time I'd ever tried grits was at Cracker Barrel (since they come with practically everything there), and even though I'd only sweetened them up with some butter and sugar. So I was hesitant as to how this recipe would turn out, but we really liked it!
Cajun Ham and Grits Pie
from Everyday with Rachael Ray
1 1/4 cups quick-cooking grits
2 tsp. Cajun seasoning
1 1/4 cups shredded extra-sharp white cheddar cheese (I used regular sharp cheddar)
4 Tbsp. butter
8 scallions, coarsely chopped
Two 8-ounce packages white mushrooms, sliced
1 cup coarsely chopped smoked ham (I used smoked sausage)
1 1/2 cups store-bought chunky tomato or marinara sauce
1. Preheat the oven to 400 degrees. Grease a deep 10-inch pie pan. In a saucepan, bring 4 cups water to a boil. Stir in the grits, 1 tsp. Cajun seasoning, and 1/2 tsp. salt; cover, lower the heat to low and simmer, stirring occasionally, until cooked, about 7 minutes. Remove from the heat and stir in 1 cup cheddar, 2 Tbsp. butter, 3 Tbsp. scallions and salt to taste. Pour into the prepared pie pan; spread evenly.
2. In a large skillet, melt the remaining 2 Tbsp. butter over medium-high heat. Add the mushrooms and remaining scallions and cook, stirring occasionally, for about 5 minutes. Add the ham, tomato sauce and remaining 1 tsp. Cajun seasoning and simmer on low heat for 5 minutes.
3. Pour the mushroom mixture over the grits. Sprinkle with the remaining 1/4 cup cheddar and bake until heated through and lightly browned, about 20 -25 minutes. Let rest for 5 minutes before serving.