Traditional Thanksgiving side dishes are a must but if you are looking for a little something new, well, this recipe is for you! A couple of years ago, I was on a search for a different dish to serve and finally, after several tries, settle on this golden pan of goodness. My whole family loves grits, so combining them with milk, cheese then baking until golden brown seemed like the obvious thing to do and friends, I was right, everyone loved ’em.
This recipe is so easy and can be made a few hours ahead of time and then baked before dinner. On Thanksgiving when it’s time to serve the big bird, make sure you scoop up a big helping of these cheese grits and drizzle on some gravy.
- 2 cups water
- 3 cups chicken stock (I use low sodium or vegetable stock can be substituted)
- 1 cup milk
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- dash of cayenne pepper
- 2 cups quick cooking grits
- 2 cups (16oz) shredded cheddar cheese
- 1/4 cup butter - melted and cooled
- 3 eggs
- Heat oven to 350 degrees. Prepare a 11x7 pan with nonstick spray.
- Heat water, stock and milk in a large pot on medium - bring to a low boil. Add salt, pepper, garlic and cayenne. Stir.
- Slowly pour grits into liquid and stir. Turn heat down to low. Continue to cook for 5 minutes, stirring mixture to ensure grits do not stick or clump.
- Remove grits from burner and let cool for 8 to 10 minutes.
- Add butter, cheese and eggs mixing well to incorporate all ingredients. Pour into prepared casserole dish.
- Bake for 50 minutes until golden brown.
- after 40 minutes, you can sprinkle on addition cheese - I use Parmesean or cheddar.
- Let casserole rest for 10 minutes then serve.