By Traeger Kitchen
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|
|1 Cup||quick grits|
|1 Cup||shredded cheddar cheese|
|1/2 Cup||Monterey Jack cheese, shredded|
|1/2 Cup||whole milk|
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
Butter an 8” baking dish or a 10” cast iron pan.
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
Reduce heat to medium and cook until mixture thickens slightly, stirring often about 8 minutes. Remove from heat.
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
Whisk together milk and eggs in small bowl. Gradually whisk mixture into grits.
1/2 Cup whole milk
2 Large eggs
Pour the cheese grits into the buttered cast iron pan. Bake until grits feel firm to touch, about 1 hour.
350 ˚F / 177 ˚C
Remove from grill and let stand 10 minutes before serving. Enjoy!