Classic grits baked with cheese, garlic, and butter. Perfect for brunch, breakfast dinner, or even a side dish.
Vegetable oil spray
21⁄2 cups quick-cooking grits
1⁄2 cup heavy cream
1 cup Gruyere cheese, grated
11⁄2 cups grated sharp white Cheddar cheese
(about 6 ounces)
2 teaspoons garlic powder
1 tablespoon garlic salt
1 teaspoon sweet paprika, for serving
1⁄4 cup minced chives, for serving
1. Preheat the oven to 375°F. Spray a
9 x 13-inch baking dish with vegetable
oil and set aside.
2. In a large saucepan, bring 10 cups
water to a boil. Stir in the grits and
reduce the heat to medium-low. Cook,
stirring constantly, until tender, 4 to
5 minutes. Stir in the cream, Gruyere
cheese, Cheddar, garlic powder, and
garlic salt and cook, stirring, until the
cheese is melted and the mixture is well
combined, about 5 minutes.
3. Pour into the prepared baking dish.
4. Bake until the top is set and golden,
about 30 minutes; a few cracks might
appear. Served warm, the grits will be
soft and spoonable. They will firm up as
they sit at room temperature. Sprinkle
with paprika and chives just before
serving.
5. Store leftovers in a covered container
in the refrigerator for up to 2 days. To
reheat, slice the grits into squares and
bake in a 350°F oven until warmed
through.
Makes 10-12 serving
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