Ingredients
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
Directions
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.
I double dog dare you to make this for Tracey!!!! Gloves and a mask are allowed, just for you.
Comment by Jana — June 22, 2011 @ 4:57 am
Thanks, Jana. 🙂
Comment by Rob — June 22, 2011 @ 7:39 am
Thanks Jana – this is great. Who says The Great White Shank isn’t all about diversity – grits, politics, golf, rabbits, music, Goodboys. Now you can get it all here at Goodboys Nation weblog.
Think I’ll make Jana the official GBN “lifestyle correspondent”. Wait till she starts posting on her social work. Now THAT would be an eye-opener! 🙂
Comment by The Great White Shank — June 22, 2011 @ 8:14 am
My next grits recipe will be a Bahamian breakfast staple…Tuna and Grits (watch ole GWS, scour the countryside for a suit of armour to wear while he makes this one.
Comment by Jana — June 22, 2011 @ 10:44 am
Oh,oh…I have a name for my blog, “The Daily Grit/s”
Comment by Jana — June 22, 2011 @ 10:45 am