Paula Deen Cheese Grits Recipe
You must try this Paula Deen Cheese Grits Recipe today. It is a classic comfort food that everyone loves.
Ingredients
- 1 cup of quick-cooking grits.
- 3 cups of chicken broth.
- 1/2 cup of whole milk.
- 1/2 cup of unsalted butter.
- 2 large eggs well beaten.
- 8 ounces of sharp cheddar cheese.
- 1/2 teaspoon of kosher salt.
- 1/4 teaspoon of black pepper.
- 1/4 teaspoon of garlic powder.
Instructions
Boil the Broth
- Put the chicken broth in your large saucepan first. Bring it to a boil over medium-high heat.
Add the Grits
- Slowly pour in the grits while you whisk them. This prevents any lumps from forming in the pot.
Simmer Slowly
- Lower the heat to a very low setting now. Cover the pot and cook for five minutes.
Stir in Butter
- Add the butter and salt to the hot grits. Stir until the butter is completely melted and smooth.
Mix the Cheese
- Add most of the shredded cheese to the pan. Keep stirring until the mixture looks very orange.
Temper the Eggs
- Mix a little hot grits into your beaten eggs. This stops the eggs from scrambling too fast.
Combine Everything
- Pour the egg mixture and milk into the saucepan. Stir everything together until the texture is creamy.
Season the Grits
- Add the pepper and garlic powder to the mix. Stir one last time to blend all flavors.
Pour into Dish
- Grease your baking dish with a little butter. Pour the grits inside and spread them out flat.
Final Bake
- Put the dish in a 350-degree oven. Bake for thirty minutes until the top is set.
Top with Cheese
- Add the leftover cheese on top during last minutes. Serve while the grits are very hot and bubbly.
Notes
- Use chicken broth instead of water for more flavor.
- Whisk constantly when adding grits to stop big lumps.
- Grate your own cheese for a much smoother melt.
- Do not skip the butter for that rich taste.
- Temper your eggs carefully so they do not clump.
- Use quick grits but never use the instant kind.
- Let the dish sit for five minutes before serving.
- Add a dash of hot sauce for a kick.