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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%
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Paula Deen's Baked Garlic Cheese Grits

Recipe #216364 | 1 hour | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Juenessa
Mar 11, 2007

From food network's Paula's Home Cooking Show.

SERVES 12 (change servings and units)

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.

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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.

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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.

1 person found this review helpful

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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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Read all 7 reviews