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Recipe Summary

prep:
15 mins
cook:
15 mins
bake:
45 mins
total:
1 hr 15 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

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