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Baked Cheese Grits by 4 Rivers Smokehouse

Tip: Add the salt and pepper before boiling to allow the grit to absorb the flavor. For creamer grits, substitute ¼ of the boiling liquid with cream or half and half.

Serves 10 to 12

  • 4 cups Chicken broth
  • 1 teaspoon Coarse salt
  • 1 teaspoon Black pepper
  • 1 cup Yellow stone ground grits (suggestion: Anson Mills)
  • ½ cup Cheddar cheese
  • 4 ounces (6 slices) Velveeta cheese
  • 2 Tablespoons butter
  • ½ teaspoon Garlic powder
  • 2 Large eggs
  • ¼ cup Milk

 

1.      Preheat oven to 325˚F.

2.      Bring chicken broth, salt and pepper to a boil in a medium saucepan over medium-high heat.

3.      Stir in grits, reduce heat to simmer, cover pan and cook 15 minutes, or until broth is absorbed, whisking occasionally. Remove from heat.

4.      Add Cheddar, Velveeta®, butter, and garlic powder, stirring until cheeses are melted. Set aside.

5.      Beat eggs lightly in a small bowl. Whisk a small amount of eggs into hot grits, mixing well. Gradually whisk remaining eggs into grits whisking continuously. Whisk in milk.

6.      Pour into greased 8-inch-square baking dish. Bake 30 minutes. Let stand at least 20 minutes before serving.

 

To serve in a specific shape, cover and refrigerate until cooled. Cut in desired shape in pan and warm in oven on low heat before serving.

 

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