G is for: CHEESY GRITS
Servings: 6 - 8 generous sides
Total Time to Complete Recipe: 1 hr
Active cook/prep time: 20 min
Inactive cook/prep time: 40 min
So I must admit, I've never had grits before. I've heard many (unflattering) things about them, and perhaps that's why I've never had them (not to mention they're not the easiest things to find when living in the Northwest). But I've always been curious as it seems there is a great divide in the general population: half the world loves them, and the other half... doesn't. I assumed I'd be in the latter group, and thus was intrigued - almost challenged - by this dish. I spent weeks researching for a recipe that peeked my interest. I scoured cookbooks, recipe websites, and even consulted with some unknowns on the mommy-blog I frequently visit. I wasn't a big fan of any preparation style suggested until I stumbled upon this one. And I loved it. It is delicious, although not friendly to the lady-hips. It is not your traditional grits, in that it's baked in addition to being cooked on the stove. Once again, I've dabbled in Southern cooking and am sure some true Southerners will put me in my place, but I think it's pretty darn good so.... oh well.
I served it up with some grilled chicken sausages and green veggies. It was a very substantial and filling meal.
TIPS & TRICKS
- I used yellow grits, but I'm sure white would work just fine too.
INGREDIENTS
3 Cups Chicken Stock/Broth
1/2 tsp Salt
1/8 tsp Pepper
1/8 tsp Garlic Powder
1 Cup Grits
8 oz Cheddar, shredded
1/4 Cup Milk
1/4 Cup Butter
2 Eggs, lightly beaten
2 oz Sharp White Cheddar, shredded
DIRECTIONS
- Preheat oven to 350 F. Grease small or medium-sized casserole dish and set aside.
- Add stock, salt, pepper and garlic powder to a medium sized stock pot and bring to a boil.
- Lower to a simmer, add grits, and stir periodically until thickened - approx 6 - 8 minutes.
- Add 8 oz cheddar and milk and stir until cheese is melted and evenly combined. Remove from heat and stir in butter.
- Reserve 1+ cup of gritz in small bowl and let cool for 5 minutes.
- Add beaten eggs to small bowl of reserved grits and stir until egg is incorporated into gritz.
- Pour egg/gritz mixture back into main pot of gritz. Stir until well combined.
- Pour grits into greased pan and sprinkle White Cheddar on top.
- Bake at 350 F for approx 40 minutes or until set.
Recipe Origins: adapted from recipe by Paula Dean
So I've never had grits before, but Wow these were good! I lived off of them for a week. Every time I was hungry I just popped it in the microwave and they always tasted SOOO good! Loved them!
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