Where I’m from, grits are practically a food group. My grandpa made them for me for breakfast several times a week when I was a kid, usually just with butter, salt and pepper. I was recently researching vintage Southern recipes and read about grits dressing. I was intrigued, so I decided to try to make it, with excellent results. I used a base of onions, celery and herbs, similar to what I use in my cornbread dressing, and added Gouda for good measure.
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
Melt the butter in a large saucepan over medium heat. Add the onion, celery, parsley, sage and thyme and cook, stirring occasionally, until soft and translucent, about 9 minutes. Stir in 1 teaspoon salt and 1 teaspoon black pepper, then add the chicken broth.
Raise the heat to medium-high and bring to a boil. Add the grits, then return to a boil. Cover and cook over low heat, stirring occasionally, until the grits are tender and very thick, about 20 minutes. Remove from the heat and let the grits cool to room temperature, about 30 minutes.
Stir the egg and cheese into the grits until combined. Pour into the greased baking dish and bake until puffed and golden brown, 55 to 60 minutes. Serve hot with a spoon, or let cool to room temperature and cut into squares.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.