Italian Herb and Cheese Baked Grits

Mona Larrow

▢ 32 oz reduced-sodium chicken broth (4 cups)

▢ 4 oz water (½ cup)

▢ 1 tsp salt

▢ ½ tsp ground black pepper

▢ 1 ½ cups quick grits (NOT instant - see note)

▢ ⅓ cup milk, your preferred

▢ 4 oz mozzarella cheese, cubed

▢ 1 oz Pecorino Romano cheese, grated

▢ 3 eggs, beaten

▢ 3 tbsp unsalted butter, cut into pieces

▢ 3 tbsp olive oil

▢ 6 cloves garlic, minced

▢ ¼ cup chopped fresh parsley

▢ ½ tsp dried basil

▢ ½ tsp dried oregano

▢ ½ tsp crushed red pepper

Preheat oven to 350°F. Spray a 3-quart baking dish with cooking spray and set aside.

Add broth, water, salt, and pepper to a medium saucepan set over high heat. Bring to a boil, then stir in the grits until smooth. Reduce heat to low, then let the grits simmer for 7 to 8 minutes, or until thickened. Stir occasionally.

Once the grits are thickened, add the milk, mozzarella, and Pecorino Romano. Stir to combine as the cheese melts.

Add eggs to a mixing bowl and beat until smooth. Slowly stir the beaten eggs into the saucepan with the grits, stirring to incorporate them as they're added. After the eggs, stir in the butter, olive oil, minced garlic, parsley, basil, oregano and crushed red pepper.

Pour everything into the greased 3-qt baking dish and bake for 45 minutes, or until the edges have set and the center is semi-firm (not too jiggly). Serve while warm.

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