| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 5 min |
| Inactive: | 5 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 1 cup grated Gruyere
- 1/3 cup grated Parmesan
- 1/4 cup plus 2 tablespoons butter
- 4 cups water
- 1 teaspoon salt
- 1 cup quick grits (not instant)
- 1 egg
- 1/3 cup heavy cream
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350 degrees F. Grease a 2-quart casserole with 2 tablespoons of butter.
- Combine remaining 1/4 cup butter, water, and salt in a heavy medium saucepan over medium heat. When mixture comes to a simmer, add the grits, stirring until thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15 minutes.
- Meanwhile whisk together egg, cream and pepper. Stir into cooked grits along with cheese. Pour mixture into prepared casserole. Bake until set, about 45 minutes. Remove from the oven and let stand about 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 378 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 105 mg |
| Sodium | 580 mg |
Reviews
This recipe is legit! I’ve made it multiple times and often sub the cheese called for with plenty of white sharp cheddar and it’s delicious. I’m also generous with the salt, but you can always taste the grits before you blend in the egg and heavy cream mix to make sure it’s right for you. These grits are rich, and delish! We like to serve them with steak bites.
Love this recipe, it is a family favorite. I️ always double the salt and serve it with blackened baked salmon. Yum yum!