Italian herb and cheese baked grits make a hearty and comforting side dish for a crowd. This easy grits casserole recipe features a blend of Italian cheeses, garlic, and herbs for a new spin on a Southern favorite.
Course Side Dish
Prep Time 25minutes
Cook Time 45minutes
Total Time 1hour10minutes
32ozreduced-sodium chicken broth(4 cups)
1/2tspground black pepper
1 1/2cupsquick grits(NOT instant - see note)
1ozPecorino Romano cheese,grated
3tbspunsalted butter,cut into pieces
1/4cupchopped fresh parsley
1/2tspcrushed red pepper
Preheat oven to 350°F. Spray a 3-quart baking dish with cooking spray and set aside.
Add broth, water, salt, and pepper to a medium saucepan set over high heat. Bring to a boil, then stir in the grits until smooth. Reduce heat to low, then let the grits simmer for 7-8 minutes, or until thickened. Stir occasionally.
Once the grits are thickened, add the milk, mozzarella, and Pecorino Romano. Stir to combine as the cheese melts.
Add eggs to a mixing bowl and beat until smooth. Slowly stir the beaten eggs into the saucepan with the grits, stirring to incorporate them as they're added. After the eggs, stir in the butter, olive oil, minced garlic, parsley, basil, oregano and crushed red pepper.
Pour everything into the greased 3-qt baking dish and bake for 45 minutes, or until the edges have set and the center is semi-firm (not too jiggly). Serve while warm.
Recipe for Italian Herb and Cheese Baked Grits found here: https://www.mysequinedlife.com/italian-herb-and-cheese-baked-grits/