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Creamy Grits Casserole

Jennifer Davick
Prep time 10 mins
Cook time 48 mins
Other time 5 mins
Yield Makes 8 servings
This buttery, two-cheese casserole featuring one of the South’s favorite foods is a must for holiday brunches or to serve at dinner with shrimp or ham.

Ingredients

  • 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 (10-oz.) block sharp Cheddar cheese, shredded
  • 1 (4-oz.) smoked Gouda cheese round, shredded
  • 2 large eggs, lightly beaten

How to Make It

  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.