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Prep Time: 10 Minutes Cook Time: 48 Minutes |
Ready In: 58 Minutes Servings: 1 |
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This buttery, two-cheese casserole featuring one of the South’s favorite foods is a must for holiday brunches or to serve at dinner with shrimp or ham. Ingredients:
1 1/4 cups uncooked regular grits |
2 cups chicken broth |
2 cups milk |
1 teaspoon salt |
1/4 teaspoon ground red pepper |
1/2 cup butter, cut into cubes |
1 (10-oz.) block sharp cheddar cheese, shredded |
1 (4-oz.) smoked gouda cheese round, shredded |
2 large eggs, lightly beaten |
Directions:
1. Bring grits, chicken broth, and next 3 ingredients to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Stir in butter and cheeses until melted.
2. Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring constantly. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish.
3. Bake at 350° for 35 to 40 minutes or until golden brown and bubbly around edges. Let stand 5 minutes before serving.
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