Simply Sides 17 - Cheesy Garlic Grits Casserole

If you have never had grits before, you're missing out.  Now when I say this, I say it with the disclaimer that grits must be prepared properly.  Cooked and seasoned with care and love.  I never ate grits until I was in my 30's.  First, I grew up in NY as a child where grits aren't as common as they are in the South, and second, the idea never appealed to me.  But now that I am older and more open to culinary adventures, I have discovered all sorts of yummy delights.
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

Ingredients:

• 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 

Directions:
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.
Enjoy!