The joys in my life are simple. One of the things I love to do is make food for someone that they have never tried. As you might imagine, in New York City that is quite hard to do. People here eat food from all over the world. Today was the Thanksgiving meal at Butter Boy’s class. We were supposed to bring in food from our own cultural background. It was the perfect storm for me. I could make some true Southern food that a lot of these New Yorkers had never tried. Yes! The dish- cheese grits. I bought grits- real grits- this summer when I was in North Carolina.
I have yet to come across grits here that are not instant and awful. This recipe doesn’t specify what kind of grits you need to use so let me specify for you. You need real grits, not Quaker instant grits from the super market. I use Daniel Boone grits which worked great. The recipe that I used is from Paula Deen, of course! It was a big hit. I think you should try it!
Baked Garlic Cheese Grits
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups regular grits
16 ounces Cheddar, cubed
1/2 cup milk
4 large eggs, beaten
1/2 cup (1 stick) unsalted butter
8 ounces grated sharp white Cheddar
Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.
Bring the broth, salt, pepper, and garlic powder 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 cubed 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 white Cheddar and bake for 35 to 40 minutes or until set.