Baked Stone Ground Cheese Grits
Hint From The Cook:
The quality of grits makes a huge difference. Cooking with the chicken broth instead of water adds a richer flavor as well. If you are cooking for vegetarians, just substitute vegetable broth for chicken broth. Also, sharp cheddar cheese is good too if Gruyere cheese is unavailable.
2 cups of good quality stone ground grits,
6 cups of chicken broth,
1 stick of unsalted butter,
2 eggs beaten ,
1 1/2 cups of grated Gruyere cheese,
1/2 cup of grated Parmesan,
1/2 cup half and half,
1/4 tsp garlic powder,
1/4 tsp pepper,
1 tsp Kosher salt,
1/2 cup chopped green onion.
Preheat oven to 425 degrees.
With a cold stick of butter rub a 4 quart casserole dish to grease.
Bring broth, garlic powder, salt and pepper to a boil. Put grits in a bowl of cold water and stir.
Scrape off the floating hulls, and such, that float on top.
Discard excess water and gently add grits, whisking into boiling broth and reduce heat to low.
Stir often until grits are ready — between 25 and 40 minutes.
Add milk a little at a time along the way if gets to thick.
Add Gruyere cheese, butter, half and half and green onion, and stir.
Then, add eggs, and then stir until well blended.
Pour grits into casserole dish and sprinkle Parmesan cheese evenly over the top.
Bake uncovered at 425 degrees for 40 minutes.
© Ken Johnson Hillbilly Supper Club 2015
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By: Sarah Essary, Writer and producer for CMT.com. Lives in Los Angeles 11/29/2015