Thursday, November 5, 2009

Baked Garlic Cheese Grits

Having spent some time in the South I came to enjoy grits. So when I saw this recipe on Paula Deans' cooking show today I had to try it. I loved it. I only had quick grits so it took about 5 minutes for the grits to thicken instead of the 10. I also didn't have white cheese so substituted yellow. Try it, you will like it. I realized this would be way too much for two people to eat so I cut it in half and then in half again. I included those measurements. I used the smallest and it was plenty for two people

Baked Garlic Cheese Grits

6 C chicken broth ( 3 C broth ) (1 1/2 C broth)
1 tsp salt (1/2 tsp salt) ( 1/4 tsp salt)
1/4 tsp pepper (1/8 tsp pepper) ( pinch of pepper) 1 /4 tsp garlic powder (1/8 garlic powder) ( 1/16 tsp garlic powder)
2 C regular grits (1 C regular grits) (1/2 C regular grits)
16 oz cheddar cheese, cubed (8 oz. cheese) ( 4 oz cheese)
1/2 C milk (1/4 C milk) ( 1/8 C milk)
4 large eggs, beaten ( 2 eggs) (1 egg)
1/2 C butter (1 stick) (1/4 C butter ( 2 Tbs. butter)
8 oz grated sharp white cheddar (4 oz cheddar 2 oz cheddar)

Preheat oven to 350 degrees. Grease a 4-quart (2 qt. or 1 qt.) casserole dish.

Bring the broth, salt, pepper and garlic powder to a boil in a 2-quart sauce pan. 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, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white cheddar and bake for 35 to 40 minutes or until set.

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