I was raised on grits. You know the kind that popped all over the range and stuck to the bottom of the pan. I love them with butter and cheddar cheese. Growing up my mother would make them with country ham and red eyed gravy. I can remember on cold afternoons my Dad would come home with Butch our bird dog and he would have Quail stashed in every pocket in his hunting vest. I knew then we would be having grits and gravy with Quail fried to a golden brown. Gosh it was so good!
These grits are as good as my Mama’s and they will be great served for breakfast, brunch or as a side for some fried catfish if that’s your fancy! I’ve made them several times and always get rave reviews about the creamy goodness. You will not be disappointed. Maybe you will be lucky enough to have Golden Fried Quail. If you do send me the recipe!
Cheesy Grits with Garlic changed just a little from Paula Deen
Yield: 12 servings
- 6 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups quick 5 minute Grits (I used Quaker)
- 1 6.5 pkg. Alouette Garlic & Herbs cheese
- 1/2 cup milk
- 4 eggs, beaten
- 1/2 cup (1 stick ) butter
- 1 cup grated sharp Cheddar cheese, plus 1/2 cup for top
- Preheat oven to 350 degrees.
- Butter a 4 quart or 9 x 13 in. casserole dish.
- Bring broth, salt, and pepper to a boil in a 2 quart saucepan.
- Stir in grits. With a wire whisk stir until completely combined. Reduce heat to low and cook for about 8 minutes or until thick.
- Add Alouette cheese and milk. Whisk together.
- Add butter and whisk. To make sure that the eggs did not cook when added I added a little of the grits mixture to the eggs to gradually heat the eggs. When eggs have warmed whisk in eggs and cheddar cheese.
- Pour into buttered dish. Top with remaining 1/2 cup cheddar cheese.
- Bake for about 45 minutes or until set.
I found that the leftovers are just as good heated in the microwave or the oven. They are not as creamy, but still very good!