Directions:
- 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. Stir in Cheddar cheese, next 5 ingredients, and, if desired, Worcestershire sauce, stirring until cheese melts. Remove from heat, and stir in eggs.
- Pour grits into a lightly greased 2-quart or 11- x 8-inch baking dish.
- Bake, uncovered, at 350º for 40 to 45 minutes or until golden and set.
- *Stone-ground grits may be substituted. Increase liquid to 6 cups, and increase cook time to 50 minutes.
- Note: For testing purposes only, we used White Lily Quick Grits.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 674.79 Kcal (2825 kJ) | ||
| Calories from fat | 276.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.7g | 47% | |
|---|---|---|---|
| Cholesterol | 611.15mg | 204% | |
| Sodium | 4829.2mg | 201% | |
| Potassium | 1335.67mg | 28% | |
| Total Carbs | 52.6g | 18% | |
| Sugars | 0.79g | 3% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 31.74g | 63% | |
| Vitamin C | 87.8mg | 146% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 6.6mg | 36% | |
| Calcium | 341.8mg | 34% | |
| Amount Per 100 g | |||
| Calories | 39.32 Kcal (165 kJ) | ||
| Calories from fat | 16.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 47% | |
|---|---|---|---|
| Cholesterol | 35.61mg | 204% | |
| Sodium | 281.37mg | 201% | |
| Potassium | 77.82mg | 28% | |
| Total Carbs | 3.06g | 18% | |
| Sugars | 0.05g | 3% | |
| Dietary Fiber | 0.2g | 13% | |
| Protein | 1.85g | 63% | |
| Vitamin C | 5.1mg | 146% | |
| Iron | 0.4mg | 36% | |
| Calcium | 19.9mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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