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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (239g) Recipe makes 12 servings |
||
| Calories 443 | ||
| Calories from Fat 265 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.5g | 45% | |
| Saturated Fat 17.8g | 89% | |
| Monounsaturated Fat 8.4g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 151mg | 50% | |
| Sodium 957mg | 39% | |
| Potassium 235mg | 6% | |
| Total Carbohydrate 22.6g | 7% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 1.0g | ||
| Protein 21.4g | 42% | |
Paula Deen's Baked Garlic Cheese Grits
By: Juenessa
Mar 11, 2007
From food network's Paula's Home Cooking Show.
SERVES 12
Ingredients
- 6 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 cups regular grits
- 16 ounces cheddar cheese, cubed
- 1/2 cup milk
- 4 large eggs, beaten
- 1/2 cup unsalted butter
- 8 ounces grated sharp white cheddar cheese
Directions
1
Preheat the oven to 350 degrees F.2
Grease a 4-quart casserole dish.3
Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan.4
Stir in the grits and whisk until completely combined.5
Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes.6
Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined.7
Pour the mixture into the prepared casserole dish.8
Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.
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Featured Reviews for This Recipe
From: Effie Birdsong
On May 10, 2009
Great recipe. I cut this recipe in half for 6 servings. I only used 2 tbsp. of butter. The next time I prepare this dish, I will use fresh garlic. Great for any meal.
From: Food Goddess
On Jan 25, 2009
This was wonderful - I changed the cheese to a blend of manchego, asiago and parmesan (and added more than the recipe). Sort of cleaned out the cheese drawer! I also beat a couple of egg whites and folded them in to make a souffle. It did not disappoint - I will make these on a regular basis.
From: barefootmommawv
On Feb 8, 2008
These were so good! My DH isnt a huge grit fan but he really enjoyed these. Thanks for posting a wonderful recipe.
From: surfin' chef
On Nov 18, 2007
I used half the butter and skim milk...and it turned out great. I didn't have cheddar on hand...so I used a provelone/mozzerella mix with parmesan grated on top. Yum. Served it up with sauteed chicken and mushrooms with asparagus. I'll be making this one again! ***tried a 2nd time with maple glazed salmon and baked asparagus. This time I used the cheddar cheeses...but about half the amount in recipe. 1/3 of the butter and 1% milk. FANTASTIC!
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