Smoked gouda & cheddar grits casserole with Mama Steph


1 1/4  cups  uncooked regular grits  (I used quick grits; DO NOT use instant! They're awful.)

2  cups  chicken broth (I make my own broth & store in the freezer; canned is ok, too. Water will do in a pinch.)

2  cups  milk

1  teaspoon  salt

1  teaspoon  ground red pepper

1/2  cup  salted butter, cut into cubes

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

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

2  large eggs, lightly beaten


1. Bring grits, chicken broth, milk, salt and red pepper flakes 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.  Be careful not to let the grits scorch! Turn off burner.

2. 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.  (This egg-mixing step (called "tempering")  is important; it keeps you from having scrambled eggs in your grits!) 3. Bake at 350° for 35 to 40 minutes or until golden brown and bubbly around edges. Let stand 5 minutes before serving.

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