This casserole is based on a recipe from Paula Deen and it is delicious! I spice it up with extra black pepper and a dash of cayenne. I have also toyed with the idea of adding some cripsy bacon bits to it, and next time I make it I think I'll do just that. This is a great dish as a side, especially with something like shrimp (as in shrimp and grits). It's also a great main dish for breakfast. And frankly, I just like to snack on it too.
Cheesy Garlic Grits Casserole
- 2 cups regular grits (do NOT use instant)
- 6 cups chicken broth
- salt and pepper (extra black pepper if you like it)
- dash of cayenne (can be omitted)
- 1 tbs garlic powder
- 16 oz shredded cheddar
- 4 eggs, whisked
- 1/2 cup milk
- 1 stick butter, sliced
Preheat oven to 350. Grease 4 quart casserole dish.
Bring chicken broth and seasonings (salt, pepper, cayenne, garlic) to a boil. Add grits, stir well, reduce heat to medium low. Let simmer for 10 minutes. Add in milk, and 3/4 (12oz) of cheese. Stir until well combined. Add butter and eggs. Whisk for a couple of minutes until everything is well incorporated. Pour into greased baking dish. Top with remaining cheddar. Bake for 45 minutes.