Baked Cheese Grits Recipe

Name: Baked Cheese Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups chicken broth; 1 1/4 cups uncooked quick-cooking grits*; 1/2 (8-ounce) block extra-sharp Cheddar cheese, shredded (about 1 cup); 1/2 (8-ounce) block Monterey Jack cheese, shredded (about 1 cup); 1/4 cup whipping cream; 1 teaspoon hot sauce; 1/4 teaspoon ground black pepper; 1/8 to 1/4 teaspoon ground red pepper; 1 teaspoon Worcestershire sauce (optional); 3 large eggs, lightly beaten

Servings: persons

5 cups chicken broth
1 1/4 cups uncooked quick-cooking grits*
1/2 (8-ounce) block extra-sharp Cheddar cheese, shredded (about 1 cup)
1/2 (8-ounce) block Monterey Jack cheese, shredded (about 1 cup)
1/4 cup whipping cream
1 teaspoon hot sauce
1/4 teaspoon ground black pepper
1/8 to 1/4 teaspoon ground red pepper
1 teaspoon Worcestershire sauce (optional)
3 large eggs, lightly beaten

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.
2
Pour grits into a lightly greased 2-quart or 11- x 8-inch baking dish.
3
Bake, uncovered, at 350u00b0 for 40 to 45 minutes or until golden and set.
4
*Stone-ground grits may be substituted. Increase liquid to 6 cups, and increase cook time to 50 minutes.
5
Note: For testing purposes only, we used White Lily Quick Grits.

756

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 cups chicken broth, 1 1/4 cups uncooked quick-cooking grits*, 1/2 (8-ounce) block extra-sharp Cheddar cheese, shredded (about 1 cup), 1/2 (8-ounce) block Monterey Jack cheese, shredded (about 1 cup), and more.

Yes, Baked Cheese Grits falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Cheese Grits

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