Here is the last of my fusion recipes…for now anyway…Baked Kimchi Cheese Grits! I’m so proud of this one! I know I’m not breaking the mold or anything but this one is good. So good! And it’s a beautiful combination of my two homes: The South & South Korea. If kimchi is everything in Korea, then grits aren’t exactly an afterthought in the South.
For my non-Southern readers, grits are ground corn typically boiled down and combined with other flavors. Sometimes we just eat them with butter for breakfast or bake them with cheese like a casserole. There is shrimp n grits, garlic-cheese grits, bacon-green onion grits, sausage-cheese grits, bacon-cheese grits, basil-goat cheese grits, jalapeno-cheddar grits, fried grits with syrup, banana-maple grits, sweet potato grits, Grits a ya ya, Charleston style, Oklahoma style, Panhandle Style, Low Country style, baked into muffins, baked into a quiche, served under beef stew, grits hushpuppies, grits fritters, sweet grits pie… Am I rambling on like Bubba from Forrest Gump? Well, that makes sense because he was from Alabama, too. But the point is, grits are a big deal to my people. And they can be eaten savory or sweet, for breakfast or dinner, baked or boiled, etc. We like to get creative with it.
For this recipe, I’m adding the kimchi flavor in two ways. First, I pureed the kimchi & boiled it into the grits. Then I added in some chopped kimchi for the baking process to make sure it really gets in there.
I made this and served it up to my friends for one of our Sunday TV nights. That entire casserole dish was gone in less than 30 minutes. It was a hit! So while it doesn’t photograph beautifully, I can guarantee it will go over well with your family or friends.
Happy Baking & Say Kimcheee!
Baked Kimchi Cheese Grits
- 2 Eggs
- 2 Cups Quick Grits
- 7 Cups Water
- 2 1/2 Cups Kimchi, divided
- 1 Cup Cheddar Cheese, grated
- 1/2 Cup Butter, melted
Preheat oven to 350°F/176°C. Butter a 2 quart casserole dish. Pour just enough water in a blender to cover the blades. Blend 2 cups of the kimchi with the water until completely liquid. Cover a sieve with cheese cloth then pour the kimchi liquid through the seive into a bowl. Discard the pulp.
Pour the kimchi liquid in a pot filled with water. Bring to a boil & add grits. Lower heat to a simmer. Allow the grits to cook for 5-7 minutes or until softened.
Remove from heat & quickly whisk in eggs. Be sure to whisk quickly so that you don’t have scrambled eggs. Next, stir in the cheese & butter then season with salt & pepper. Using a pair of kitchen scissors, finely cut the remaining kimchi and add it to the grits.
Pour the grits-kimchi mixture in the casserole dish & place in oven. Bake for 40 minutes or until the grits are set around edges.
Keeps for 3-5 days. Won’t last for one 😉