Grits Dressing
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 217
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 53
- Sodium
- 422
- Total: 2 hr 25 min (includes cooling time)
- Active: 30 min
Ingredients
2 tablespoons unsalted butter, plus more for greasing
2 yellow onions, finely diced
3 stalks celery, finely diced
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon fresh thyme leaves
Kosher salt and freshly cracked black pepper
4 cups chicken broth
1 cup old fashioned grits
1 large egg, lightly beaten
8 ounces Gouda, grated
Directions
- 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.