Cook The Book: Cheese Grits Recipe

Name: Cook The Book: Cheese Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups whole milk; 2 tablespoons unsalted butter; 1 garlic clove, minced; 1 teaspoon salt; 1 1/4 cups quick-cooking grits; 8 ounces sharp Cheddar cheese, grated (2 cups); 1 teaspoon hot pepper sauce; 1/4 teaspoon freshly ground black pepper; 5 large eggs; 1/8 teaspoon hot paprika

Servings: persons

3 1/2 cups whole milk
2 tablespoons unsalted butter
1 garlic clove, minced
1 teaspoon salt
1 1/4 cups quick-cooking grits
8 ounces sharp Cheddar cheese, grated (2 cups)
1 teaspoon hot pepper sauce
1/4 teaspoon freshly ground black pepper
5 large eggs
1/8 teaspoon hot paprika

1
Preheat the oven to 325u00b0F. Butter a shallow 2 1/2-quart baking dish.
2
In a large saucepan over medium-high heat, combine 1 1/2 cups of the milk, 2 cups water, the butter, garlic, and salt. Bring to a rolling boil. Slowly whisk in the grits. Whisk continuously for a minute, until no lumps remain. Reduce the heat, cover, and simmer for 5 minutes. Remove from the heat and stir in the cheese.
3
In a large bowl, whisk together the remaining 2 cups milk, the hot sauce, pepper, and eggs. Gradually add the hot grits, stirring to combine. Pour the grits into the prepared dish and sprinkle with paprika.
4
Bake for 45 minutes, until puffy around the edges and a knife inserted into the center comes out clean.

626

kcal

Calories

Fat

Carbs

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: 3 1/2 cups whole milk, 2 tablespoons unsalted butter, 1 garlic clove, minced, 1 teaspoon salt, and more.

Yes, Cook The Book: Cheese Grits falls under the General 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.

Cook The Book: Cheese Grits

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