Sorry I haven’t posted in a while, but work has been zapping my creativity. Last week, I made a cheese grits casserole at work and people have been begging for an “at home recipe”, so here it is. This is great as a starch with any meal, but even better when paired with a Southern meal. If you don’t think you like grits, give this a try. This IS NOT your normal breakfast style grits.
- 2 cups chicken stock or broth
- 2 cups half & half
- 1 tsp salt
- 1 cup quick-cook grits
- 1/2 cup heavy cream
- 1/4 cup melted butter
- 1 cup shredded sharp cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1 medium tomato, diced
- 1 small can yellow kernel corn, drained
- parsley for garnish
In a large stock pot, bring the chicken stock and half & half to a rolling bowl. Whisk in the grits and cook, stirring constantly, for 5-7 minutes until the grits begin to thicken and bubble (be careful not to let them bubble on your hand/arms as they are like LAVA). Once thickened, remove from stove and pour grits into a mixing bowl.
To the grits, add the heavy cream, melted butter, cheese, bacon crumbles, diced tomato and the corn. Stir well to combine.
Pour grits into a lightly greased casserole dish and bake at 350F for 10 minutes.