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1
Preheat oven 350 degrees F. Grease or spray an oven-safe casserole dish and set aside.
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2
Bring water, broth, cajun salt and salt to boil.
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3
Whisk in grits, stirring constantly for a minute.
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4
Reduce heat to low.
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5
Cover and cook, stirring occasionally until grits are thick and creamy.
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6
Temper eggs with 1/2 cup of the hot cooked grits, whisking vigorously to avoid cooking the eggs.
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7
Add egg/grits mix back into the remaining grits and stir until incorporated.
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8
Combine butter, cheese, garlic (and green onions if youre using them) into mixture and stir until cheese is mostly melted.
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9
Traditionally, I make this in a 9 square casserole pan and bake for 45 minutes until golden and bubbly.
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10
Ive been in a total mini mood lately and decided to put my new mini-muffin tins to use.
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11
Even if you have the nonstick kind like me, you need to use some cooking spray or else theyll stick.
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12
I know, yes, you did already put half a stick of butter in there, but trust me, you need it.
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13
Or whatever, if youre adventurous then dont use the cooking spraylet me know what happens.
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14
I use my handy mini-ice cream scoop to make these guys all even-sized.
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15
The mini-muffin tin route takes about 25 minutes at 350 degrees.
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16
Cool for 10 minutes and serve.
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17
Great as portion control for those of you worried about all the cheese and butter.
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18
Also ideal for parties, this stuff tastes just dandy at room temperature yall.
