Wednesday, October 30, 2013

Creamed Grits Casserole

This is the third Grits recipes I've posted on the blog.
It's like squash or corn or Mac and Cheese, I just can't seem to get enough. I couldn't even decide on one to post as a Best of the Best Recipe.

Creamed Grits Casserole:

1 1/4 C uncooked regular Grits
2 C Broth ( Chicken, Vegetarian Chicken or Vegetarian)
2 C Whole Milk
1 tsp Salt
1/4 tsp Cayenne Pepper
1/2 C (1 stick)  Butter, cubed
1 (10oz.) piece of Sharp Cheddar Cheese, shredded
1 (4oz.) piece of Smoked Gouda Cheese, shredded
2 eggs, beaten

In a saucepan:
Cayenne Pepper
Bring to a boil on medium high heat.
Reduce heat to low and simmer, stirring constantly 4 - 5 minutes
Until thickened
Stir in butter and cheeses until melted

Stir about 1/4 of the grits into the beaten eggs then add the mixture back int the grits pan.
Pour into a buttered 3 quart casserole dish.

Bake at 350 degrees for about 40 minutes or until golden brown on top and bubbling around the edges.

Let stand at least 5 minutes before serving.

Peace in the Kitchen!

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