Baked Grits

Gouda and Parmesan cheeses make these Baked Grits completely decadent.

Baked Grits
Serves 6
Gouda and Parmesan cheeses make these Baked Grits extra decadent.
Write a review
  1. 1/3 cup unsalted butter, softened, plus additional for greasing
  2. 8 cups chicken broth
  3. 2 cups yellow stone-ground grits
  4. 1 (3-ounce) package cream cheese, softened
  5. 2 cups shredded Gouda cheese (about 8 ounces)
  6. 1 cup grated Parmesan cheese
  7. 2 tablespoons chopped fresh thyme
  8. 1 tablespoon ground black pepper
  9. 1 cup heavy whipping cream
  10. 4 large eggs, lightly beaten
  11. Garnish: crumbled bacon, shaved Parmesan, and fresh thyme
  1. Grease 6 to 8 ramekins with butter; set aside. In a large saucepan, bring broth to a boil over medium-high heat. Add grits slowly, whisking constantly while adding. Reduce heat to medium, and cook, stirring often, until thick, about 1 hour. Add cream cheese, butter, cheeses, thyme, and pepper, and combine. Remove from heat, and let cool slightly. Preheat oven to 350.
  2. In a medium bowl, whisk together cream and eggs. Add egg mixture to grits, whisking to combine. Pour into prepared dishes. Place dishes into a large roasting pan, and add enough hot water to come halfway up sides of dishes. Cover roasting pan with foil, and bake until set, 45 minutes to 1 hour. Remove roasting pan from oven; let cool slightly.
  3. Carefully remove dishes from water. Garnish with bacon, Parmesan, and thyme, if desired.
Louisiana Cookin


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.