Recipe: Southern Style Cheese Grits

Garlic Cheese Grits

Today we have our first recipe hooray!  Dad wanted some steamed shrimp over the weekend so I decided to make some side dishes of Cheese Grits and Collard Greens.  I'll post the Collard Green recipe tomorrow and on Thursday I have a treat for you, a recipe for Butterscotch cake from the 1934 Spry Cookbook "What to Eat For Dinner".



Southern Style Garlic Cheese Grits

Cheese Grits are a Southern staple, enjoy this extra cheesy version

    3 cups chicken broth
    1/4 teaspoon pepper
    2 Garlic Cloves, minced
    1 Bay Leaf
    Pinch of Cayenne
    1 cup regular grits (or quick cooking, NOT INSTANT)
    6 ounces cheddar, cubed
    1/4 cup milk
    2 large eggs, beaten well
    1/4 cup (1/2 stick) unsalted butter
    4 ounces grated white cheddar

In a saucepan add broth, pepper, garlic, bay leaf, and cayenne to boil.  Remove Bay Leaf and add grits whisking until completely combined.  Reduce heat to simmer and cook until done, 8-10 minutes regular grits and 3-4 minutes quick cooking grits.  Remove from heat and add 6oz cheddar, milk and butter, stir until combined.  Add eggs slowly while stirring to combine.  Pour mixture into greased casserole and top with shredded cheddar.  Bake in 350° oven 35-40 minutes until set and browned on top. 

Yield 6 Servings, nutritional information per serving below,

Each Serving, Based on 6 Serving Yield

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