Another "You Can Only Eat This Once a Year At Most" Recipe from Easter Dinner

You know by now that if it's a Paula Deen recipe, you probably shouldn't eat more than a spoonful, once a millennium. You also know by now that if it's a Paula Deen recipe, it's gooooooooddddd.

I made this for Easter dinner, looking for a savory alternative to scalloped potatoes to pair with my maple syrup, brown sugar ham.

This recipe worked like a...well, a big, vat of cheesy deliciousness. The use of a sharp white cheddar practically elevates this down home dish to sublime status.

I added the jalapenos and used real, minced garlic instead of garlic powder.

And yes, the diet started today.

Baked Garlic Cheese Grits

 

This picture doesn't remotely do it justice...and yes, that's a big blob of melted butter.

 

Recipe courtesy Paula Deen

Serves: 12 servings

Ingredients

• 6 cups chicken broth
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 cups regular grits
• 16 ounces Cheddar, cubed
• 1/2 cup milk
• 4 large eggs, beaten
• 1/2 cup (1 stick) unsalted butter
• 8 ounces grated sharp white Cheddar
• 2 jalapenos, diced

Directions

Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.

Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs, butter and jalapenos, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.