creamy grits casserole

This buttery, two-cheese casserole featuring one of the South’s favorite foods is a must for Christmas brunch or to serve at dinner with shrimp or ham. May this Christmas 2013 and it was a hit! This year I plan to use a base for shrimp and grits.

ingredients:

1 1/4 cups uncooked regular grits

2 cups chicken broth

2 cups milk

1 teaspoon salt

1/4 teaspoon ground red pepper

1/2 cup butter, cut into cubes

1 (10-oz.) block sharp Cheddar cheese, shredded

1 (4-oz.) smoked Gouda cheese round, shredded

2 large eggs, lightly beaten

instructions:

1. Bring grits, chicken broth, and next 3 ingredients to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Stir in butter and cheeses until melted.

2. Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring constantly. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish.

3. Bake at 350° for 35 to 40 minutes or until golden brown and bubbly around edges. Let stand 5 minutes before serving.

Happy Holidays!