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Gruyere cheese and smoked paprika elevate the flavor of classic cheese grits.
Make This Recipe
- 1 1/2 cups chicken stock
- 1/2 cup uncooked quick-cooking grits
- 3 ounces (3/4 cup) shredded Gruyere cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup Land O Lakes® Unsalted Butter
- 1/3 cupmilk
- 2 Eggland's Best Eggs (large)
- Grated Parmesan cheese
- Smoked paprika
Heat oven to 350°F. Butter insides of six (6-ounce) ramekins; place onto baking sheet. Set aside.
Place chicken stock and grits into 3-quart saucepan; cook over medium heat, stirring occasionally, 5-7 minutes or until liquid is absorbed and grits are creamy. Remove from heat.
Add cheeses and butter; stir until well mixed.
Place milk and eggs into bowl; beat with whisk. Stir egg mixture into grits.
Spoon 1/2 cup mixture into each prepared ramekin. Sprinkle tops with Parmesan cheese and paprika.
Bake 30-35 minutes or until tops are golden brown and toothpick inserted into center comes out clean.
Information per Serving