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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.
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
4 Cup chicken stock
3 Tablespoon butter
3/4 Teaspoon salt
1 Cup quick grits
1 Cup shredded cheddar cheese
To Taste pepper
1/2 Cup Monterey Jack cheese, shredded
1/2 Cup whole milk
2 Large eggs
: 350 ˚F