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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I learned about cheese grits when I moved to the Ozarks. This recipe from Southern Living is one of the best. Makes a great potluck dish or a side to an elegant meal! Ingredients:
5 cups chicken broth |
1 1/4 cups uncooked quick-cooking grits or 1 1/4 cups stone-ground grits |
8 ounces extra-sharp cheddar cheese, shredded |
8 ounces monterey jack cheese, shredded |
1/4 cup whipping cream |
1 teaspoon hot sauce |
1/4 teaspoon ground black pepper |
1/8 teaspoon ground red pepper |
1 teaspoon worcestershire sauce |
3 large eggs, lightly beaten |
Directions:
1. Bring chicken broth to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, 10 minutes, or until thickened.
2. Stir in cheddar cheese, next 5 ingredients, and Worcestershire sauce, stirring until cheeses melt. Remove from heat and stir in eggs.
3. Pour grits into a lightly greased 2 quart, or 11 x 8 baking dish.
4. Bake, uncovered, at 350 for 50-60 minutes or until golden and set.
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