FORTGEORGEISLAND BAKED CHEESE GRITS 3 CUPS CHICKEN BROTH (LOW SODIUM) ½ TSP SALT (OPTIONAL) ¼ TSP PEPPER ¼ TSP GARLIC POWDER (OPTIONAL) 1 CUP GRITS (NOT INSTANT) 8 OZ SHREDDED CHEDDAR CHEESE ¼ CUP MILK ¼ CUP BUTTER 2 BEATEN EGGS
PREHEAT OVEN TO 350 ADD TO SAUCE PAN ON STOVE, BROTH, SALT, PEPPER, AND GARLIC. BRING TO A BOIL. WHISK IN GRITS STIRRING CONSTANTLY. REDUCE HEAT TO SIMMER AND COVER. COOK ABOUT 8 MIN UNTIL THICK. REMOVE FROM HEAT AND STIR IN MILK, BUTTER, AND CHEESE. SLOWLY ADD EGGS. SPRAY A 2-QUART CASSEROLE OR IRON SKILLET WITH PAM. PLACE IN PREHEATED OVEN FOR 35-40 MIN (CHECK – OVENS VARY) SERVE WITH COLLARD GREENS FOR SOMETHING REALLY AMAZING PLACE A LARGE ROUNDED PORTION OF GRITS ON A PLATE PLACE SHRIMP AROUND THE GRITS AND COVER WITH “ROTEL CHILI SAUCE” AND LIME JUICE OR SERVE LEFTOVER THE NEXT MORNING WITH BACON AND EGGS