Creamy Grits Casserole
This delicious, two-cheese casserole is a must for Southern Sunday brunches or serve at dinner with shrimp or ham.
Recipe makes 8 servings
Whatcha Need:
- 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 block (10-oz.) sharp Cheddar cheese, shredded
- 1 block (4-oz.) smoked Gouda cheese, shredded
- 2 large eggs, lightly beaten
Whatcha Do:
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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.
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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.
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Bake at 350° for 35 to 40 minutes or until golden brown and bubbly around edges. Let stand 5 minutes before serving.
NOTES:
- Recipe from Southern Living, September 2007
- Photo by Jennifer Davick
