mini Le Creuset … and grits

This is the last of my Easter brunch recipes. The real reason I made these was so that I could use the adorable green mini Le Creuset Petite Cocotte (little Dutch ovens) that my kids gave me for Christmas several years ago. The green was the perfect pop of color for my Easter table.

I had six green and eight brown. I say had because while serving, I dropped one and it shattered all over the patio.

Thankfully, the recipe filled seven Le Creuset, instead of six, so I was able to quickly replace the one I’d dropped with a mini brown pot. Even though the brown was a complete visual faux pas, we all survived.

Then, only moments later, Dave knocked over his wine glass and broke the handle off another of the cute green pots. If only, I’d given him the brown one instead of being a martyr and taking the brown one for myself!

Happily, the next day I went online and found them on sale at Sur la Table. I replaced the two green and while I was at it, I picked up another two in blue. On the upside, it’s commonly the lids that get broken on these sorts of items, so now I have two extra green lids. You have to look on the bright side!

Or … earlier today I found a 6-set of these cuties on Antique Farm House for a little more than the price of about two of the Le Creuset. Of course, they aren’t Le Creuset, but they are darn cute and affordable!

Note: This recipe may also be made in a 2-quart baking dish. Increase the baking time to about 50 to 55 minutes.

Mini Cheddar Cheese Grits Casseroles

• 4 ½ cups water
• 1 ½ cups uncooked quick-cooking grits
• 2 teaspoons salt, divided
• 1 cup half-and-half
• 1 teaspoon dry mustard
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• 1 large egg yolk
• 3 cups shredded white Cheddar cheese
• 3 tablespoons chopped fresh chives, for garnish

Bring water to a boil in a medium saucepan over high. Slowly add grits while stirring the water, then add 1 teaspoon of the salt. Reduce heat to medium-low, and cook, stirring occasionally, until grits are thickened and tender, about 5 minutes.

Do not allow the grits to bubble and pop, if they begin to do so, lower the heat. Remove pan from heat; cover and let stand 5 minutes. Transfer grits to a 4-cup measuring cup for easy pouring.

Lightly grease six 8-ounce ramekins (or a 2-quart baking dish) and set aside.

Meanwhile, whisk together the half-and-half, dry mustard, pepper, eggs, egg yolk, and the remaining 1 teaspoon salt.

Stir in the egg mixture and cheese into the grits until the cheese is melted. Divide the mixture evenly among the greased ramekins. Cover and chill 8 hours or overnight.

Uncover ramekins, and place them on a baking sheet; let stand at room temperature while the oven preheats. Preheat the oven to 350 degrees. Bake in preheated oven until grits are puffed and edges are set for about 40 to 42 minutes. Let stand for 10 minutes. Sprinkle with chives, and serve.

Serves 6