We've been celebrating a fellow writer's book release and decided to shake it up a bit here at the blog today. So instead of Katherine Bone's usual pirate-y post, you've got a recipe from lil ol' me. Enjoy some yummy goodness of the south, ya hear! :D
Everybody knows there's not a Southerner alive that doesn't enjoy a big ol' helping of grits. And what better way to prepare them than with garlic and cheese? So here's a timeless Southern tradition for y'all. Mmm...Mmm...good!
Garlic Cheese Grits
Serves 12, give or take
- 6 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder (though I use a couple of minced garlic cloves myself)
- A shake or two of cayenne (unless you want to protect the younguns)
- 2 cups regular grits
- 16 oz. Cheddar shredded
- 1/2 cup milk
- 4 large eggs, beaten
- 1/2 cup (1 stick) unsalted butter
- 8 oz. grated Sharp Cheddar
Preheat the oven to 350 degrees F. Grease or butter a 4-quart casserole dish. Bring the broth, salt, pepper, and garlic to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the 16 oz. shrededed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the remaining 8 oz. Cheddar and bake for 35 to 40 minutes or until set. Enjoy the yum!