you're making mealtime meaningful.
In my hometown, my longtime favorite restaurant was a sweet little cafe with a white picket fence and a courtyard where you could sit under an amazing pink blossom cherry tree in the spring. The petals had a tendency to rain down into your brunch fare, but no matter — it was as idyllic as it gets and the food was so delicious.
They served creole food even though we were about a million miles from Louisiana and there were a few things on their menu that I just couldn’t get enough of.
One of those was their cheesy grits… They were VERY cheesy and you would get a beautiful cheese pull with every spoonful along with some nice sharp cheddar flavor. I ordered them as a side every single visit, without fail. That restaurant is sadly no more so these Baked Cheesy Grits are my homage to them (and my chance to eat them in my own home). This baked version is a little thicker, a little more friendly to serving to a crowd at home, but has the same buttery, cheesy, cornmeal comfort I love(d) so much.
Quick-cooking grits are your key to success here. We’re going to start at the stovetop but you don’t want to spend all your time whisking and quick grits keep things fast and easy. You’ll also need chicken broth, butter, half and half, eggs, and two kinds of cheese. As far as I’m concerned, the perfect combination for this is Monterey Jack and a sharp cheddar. Monterey Jack brings the gooey creaminess and the cheddar brings more of a sharp bite, which is the perfect companion to grits’ subtle sweetness.
Bring your broth to a boil in a saucepan and then whisk in the grits, taking care that there are no lumps. Reduce your heat and let them simmer, whisking often, and they should thicken in ten minutes, tops. Then, stir in your cheeses by the handful until they melt, and whisk in the half and half and eggs. Eggs might seem a little odd in grits but in this baked application they help them have a little more body. They’re not as porridge-like as your usual stovetop version, in other words.
Transfer those cheesy grits to a baking dish and then, well, bake. Forty minutes should be enough time for the center to set and the top to become a lovely golden brown. And it is lovely, but you wouldn’t be totally out of line adding one more sprinkling of cheese over the top before baking. Just sayin’.
Baked Cheesy Grits
Yield(s): Serves 6
10m prep time
40m cook time
you're making mealtime meaningful.
Ingredients
- 6 cups chicken broth
- 2 cloves garlic, minced
- 2 cups quick-cooking grits
- 2 cups sharp cheddar cheese, grated
- 2 cups Monterey Jack cheese, grated
- 2 tablespoons butter
- 1/2 cup half and half
- 4 eggs, beaten
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 350°F.
- Bring broth and garlic to a boil in a medium saucepan. Whisk in grits, making sure there are no lumps.
- Reduce to a simmer, and cook, whisking frequently, until grits are thick, 8-10 minutes.
- Stir in cheeses in handfuls, followed by butter, half and half, eggs, and salt and pepper.
- Transfer to a 4 quart baking dish and bake until center is set, about 40 minutes. Enjoy!
Recipe adapted from Southern Discourse.