Prep Time
15 Mins
Cook Time
15 Mins
Bake Time
45 Mins
Yield
Makes 6 to 8 servings

How to Make It

Step 1

Bring chicken broth to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese, next 5 ingredients, and, if desired, Worcestershire sauce, stirring until cheese melts. Remove from heat, and stir in eggs.

Step 2

Pour grits into a lightly greased 2-quart or 11- x 8-inch baking dish.

Step 3

Bake, uncovered, at 350º for 40 to 45 minutes or until golden and set.

Step 4

*Stone-ground grits may be substituted. Increase liquid to 6 cups, and increase cook time to 50 minutes.

Step 5

Note: For testing purposes only, we used White Lily Quick Grits.

Ratings & Reviews

bethany1179's Review

bethany1179
December 05, 2012
N/A

BarbGrant16's Review

Cruising28
June 09, 2012
I used organic vegetable broth, halved the hot sauce, included the Worcestershire, skipped the red pepper and substituted munster for monterey jack. All worked fine. The grits thickened much quicker than 10 min cited. Taste, consistency and golden top were all really terrific.

Cruising28's Review

BarbGrant16
July 03, 2011
This recipe is great! Made it for a brunch and everyone really enjoyed it!