White Cheddar Garlic Grits
Want to taste the best cheese grits I’ve ever made? Whip up a batch of this deliciousness.
I accidentally altered Paula Dean’s original recipe for cheese grits by swapping the cheddar cheese for the white cheddar and using less of it. Happy accident. Happy grits!
Recipe
Ingredients
6 C. Chicken Broth
1 tsp. salt
1/4 tsp. pepper
1/4 (heaping) tsp. garlic powder
2 C. regular grits (not quick grits)
8 oz. sharp white cheddar cubed
1/2 C. milk
4 large eggs
1/2 C. unsalted butter
~12 oz. mild cheddar shredded
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 white 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 mild shredded cheddar and bake for 35 to 40 minutes or until set.
Stir to incorporate the cheese.
Enjoy!
*After step 7, I covered the grits and placed them in the refrigerator since I wasn’t going to serve them right away. Set them out on the counter to bring them slowly to room temperature for an hour or two prior to baking.
