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Baked Cheesy Parmesan Grits

30

1

Pecan

This dish has got some serious grit. Chicken stock, fresh cracked pepper, a generous amount of butter and lots of cheese make for creamy, wood-fired comfort in every single bite.

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  • 4 Cup chicken stock

  • 3 Tablespoon butter

  • 3/4 Teaspoon salt

  • 1 Cup quick grits

  • 1 Cup shredded cheddar cheese

  • pepper

  • 1/2 Cup Monterey Jack cheese, shredded

  • 1/2 Cup whole milk

  • 2 Large eggs

  • 1

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
  • 2

    Butter an 8” baking dish or a 10” cast iron pan.
  • 3

    Bring the chicken stock, butter, and salt to boil in medium saucepan. Gradually whisk in grits.

    • 4 Cup chicken stock

    • 3 Tablespoon butter

    • 3/4 Teaspoon salt

    • 1 Cup quick grits

  • 4

    Reduce heat to medium and cook until mixture thickens slightly, stirring often about 8 minutes. Remove from heat.
  • 5

    Add cheeses and stir until melted. Season with pepper and salt to taste.

    • 1 Cup shredded cheddar cheese

    • To Taste pepper

    • 1/2 Cup Monterey Jack cheese, shredded

  • 6

    Whisk together milk and eggs in small bowl. Gradually whisk mixture into grits.

    • 1/2 Cup whole milk

    • 2 Large eggs

  • 7

    Pour the cheese grits into the buttered cast iron pan. Bake until grits feel firm to touch, about 1 hour.

    350 ˚F

  • 8

    Remove from grill and let stand 10 minutes before serving. Enjoy!

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