Cheese grits are awesome. This is my adaptation of Paula Deen’s Baked Cheese Grits recipe. They’re great brunch food. I like to serve them with kale. But then again, what don’t I like to serve with kale?
Baked Cheese Grits (Serves 6):
Splash of olive oil
3-10 cloves of garlic, minced
1 1/2 c. chicken broth
1 1/2 c. light-colored beer, dry white wine or dry cider
1 tsp Worcestershire sauce
1 c. regular grits or polenta
8 oz sharp cheddar, shredded
1/4 c. milk
2 large eggs
1/4 cup (1/2 a stick) butter, cut into pieces
4 oz grated sharp white cheddar
- Preheat the oven to 350 degrees.
- Grease an 8 or 9 inch pie tin, or other oven-safe vessel of similar volume.
- Heat the garlic and olive oil in a saucepan over medium-low heat, until the garlic is soft.
- Add the broth, beer, and Worcestershire sauce to the…
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