Baked Grits

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.
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Ingredients
  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
Instructions
  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 https://www.louisianacookin.com/

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