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:

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.

NOTES:

• Recipe from Southern Living, September 2007
• Photo by Jennifer Davick