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Queenly Cheese Grits
Recipe by Rosie Morgan
Since 1969 when I moved to Alabama, I had tried grits several times, apparently not cooked or seasoned well. It wasn’t until about 2001 that I gingerly tried again. Emily, the wife of my hubby’s former college roommate Mike, made grits for breakfast after we’d spent the night with them in Verbena. Just plain, but delicious. So then I decided to work on my own recipe since my husband wanted grits with cheese.
4 cups chicken broth, (or can use 3 tsp. soup base/bouillon)
1 1/2 tsp. salt
Several shakes of black pepper
2 good shakes cayenne pepper
1/2 tsp. garlic powder
1 c. quick grits, not instant
2 eggs, beaten
1/4 c. shaved white Vermont cheddar
1 1/4 c. sharp cheddar
2 large garlic cloves, pressed
2 Tbs. real butter
2 heaping Tbs. sour cream
1/3 c. half and half
Bring broth to a boil, then add grits, salt, peppers, and garlic powder. Simmer, stirring frequently; bring back to a boil and simmer, covered, 5 minutes, or until slightly thickened. Remove from heat.
Meanwhile, grate or finely chop or grate cheeses and press garlic or chop it very finely. Preheat the oven to 350f.
As grits are done, temper eggs by mixing a small amount of hot mixture into the eggs; set aside. Add the cheeses (saving a little to top casserole), fresh garlic, butter, sour cream, and half and half. Stir well to combine; now add the balance of the beaten eggs.
Pour mixture into a sprayed or buttered 2 qt. casserole or baking dish; top with remaining cheese. Bake in a preheated oven for roughly 40 minutes, decreasing temp to 325 after 20 minutes.
I hope you will try my Queenly Grits and enjoy it as part of a breakfast or supper, then start a new routine of walking to knock off the extra you may gain from this recipe, but that’s what makes it so good!