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Baked Cheesy Parmesan Grits
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.
Prep Time
30 Minutes
Cook Time
1 Hours
Pellets
Pecan
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
Steps
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.
Ingredients
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.
Ingredients
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.
Ingredients
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 / 177 ˚C
8
Remove from grill and let stand 10 minutes before serving. Enjoy!
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