Creamy Grits Casserole

Jennifer Davick
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.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 48 Minutes
Other: 5 Minutes

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

Preparation

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.

Note:

September 2007