The other night we had steak, green beans, cheese grits, and garlic bread. It was sort of the best dinner ever.
What’s your favorite meal?
It includes cheese grits, right?
I know grits are more of a southern dish, like most delicious things, but you can eat these no matter what part of the country you live in. I pinky promise.
I’m not a huge fan of the breakfasty grits, but cover them in cheese and add a little garlic? Oh, yes. I’ll eat the entire dish.
Baked Cheese Grits
- 3 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 cups regular grits
- 8 ounces Cheddar cubed
- 1/4 cup milk
- 2 large eggs beaten
- 1/4 cup butter
- 4 ounces grated sharp white cheddar
- 1 teaspoon dried parsley flakes
- Preheat the oven to 350 degrees. Grease an 8x8 baking dish.
- Bring the broth, salt, pepper, and garlic powder to a boil over medium heat.
- Stir in the grits and whisk until completely combined.
- Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes.
- Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, until well combined.
- Pour the mixture into the prepared baking dish. Sprinkle with the white Cheddar and bake for 30 to 40 minutes or until set.
- Sprinkle with parsley before serving
lightly adapted from Paula Deen.