Paula's Garlic Cheese Grits

I'm putting the cart before the horse here and telling you about the fabulous Paula Deen's Cheese Grits before I tell you about Thanksgiving. You see, I decided hosting family was the perfect time to try out this little southern gem. Not to mention instead of using the called for Chicken Stock, why not make it a true holiday brunch and use leftover TURKEY STOCK. Talk about using your thanksgiving leftovers wisely! I did not change up the original recipe too much which is why I linked it here to give proper credit.

However, the directions below ARE what I used.

Garlic Cheese Grits

Ingredients:
5 eggs, beaten
1/2 cup milk
8 ounce cheddar cheese, shredded
8 ounces Velveeta Cubed
1/4 teaspoon garlic powder
2 cup Quaker Quick grits
1/4 teaspoon pepper
1 teaspoon salt
4 cup chicken broth
2 cups Turkey broth
1 stick butter (You know its not a PD recipe without BUTTER! God Love Her)

Directions
Preheat oven to 350. Grease a 4 quart casserole dish with Butter spray. Bring the broth, garlic powder, salt and pepper to a boil. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, mine took about 5 minutes. Add the cubed cheese, half the shredded cheese and milk and stir. Take about 1/4 cup of the grits and mix into the whisked eggs to temper them. Gradually stir in the eggs and cubed butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the remaining cheddar cheese and bake for 35 minutes.


This meal is truly a southern girls dream and lasted us all weekend.