Get golden brown grits with the addition of pepper jack and sharp Cheddar.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 20 min |
| Yield: | 6 |
Ingredients
- 4 tablespoons unsalted butter, plus more for buttering the baking dish
- 4 cups low-sodium chicken broth
- 3 cups milk
- Kosher salt
- 1/4 teaspoon cayenne pepper
- 1 1/4 cups grits (not instant)
- 3/4 cup grated sharp Cheddar
- 3/4 cup grated pepper-jack cheese
- 3 large eggs, lightly beaten
- 1 scallion, thinly sliced, optional
Instructions
- Preheat the oven to 350 degrees F. Butter a deep casserole dish.
- Bring the chicken broth, milk, 1 1/2 teaspoons salt and cayenne to a boil in a medium saucepan. Slowly whisk in the grits and lower the heat to a simmer. Cover and cook, stirring occasionally, until thick, about 30 minutes.
- Remove from the heat and stir in the Cheddar and pepper-jack cheeses and butter until melted and smooth; cool slightly. Stir in the eggs and transfer the mixture to the prepared casserole dish. Smooth the top of the grits and then bake until just set and lightly brown, about 1 hour. Let rest for at least 5 minutes. Scatter with the scallions, if using, and cut into squares.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 406 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 17 g |
| Cholesterol | 145 mg |
| Sodium | 864 mg |