Photo: Plantation Grits Recipe
Ingredients
- 4 cups half-and-half
- 4 tablespoons butter
- 2 teaspoons salt
- 1 cup quick-cook grits
- 8 ounces grated Cheddar, plus more for garnish, optional
- 8 ounces grated Monterey Jack cheese, plus more for garnish, optional
- 4 ounces cream cheese
- 2 eggs
Directions
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch casserole dish.
Slowly bring the half-and-half, 2 tablespoons butter and salt to a boil. Slowly whisk in the grits, stirring constantly for several minutes. Add all the cheeses and allow to melt. Temper the eggs into the grits and stir together. Pour into casserole dish and bake for 25 to 35 minutes. Top with additional grated cheese if desired.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 6 reviews
By kerveek_11246594
Waynesburg, PA
on December 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My husband loved these grits. Very good, but next time I would add a little extra salt and some pepper.
By FlynnGirl
Detroit Metro, MI
on November 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I wasn't crazy about this recipe. I have had a long-standing affair with cheese, but in this recipe, there's just too much. The flavor was overwhelming. I may try making this again, but I don't think a pound of cheese is needed. I'll probably cut it down by half. This recipe makes a LOT of grits, so unless you're cooking for a large family, scale it back or you'll have leftovers for weeks!
By newvizions_9100671
Centerville, MA
on November 18, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I tempered the eggs with the hot grits before I added them. This made the most light fluffy grits I've ever had. (even warmed up! The only thing I will do differently the next time is omit the salt (because the cheese can be salty and season to taste on the plate. All in all a great tasty recipe. Thanks Paula's friends!
Read all 6 reviews