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Categories:
butter garlic olive oil kosher salt fresh cracked black pepper chicken grits eggs Cheddar pepper jalapeno cayenne pepper white pepper
Viewed: 30 - Published at: 8 years agoIngredients
- 1/4 cup butter, unsalted, plus extra for greasing the dish
- 1 head garlic
- Olive oil
- 1 teaspoon kosher salt, plus extra for roasted garlic
- 1/2 teaspoon fresh cracked black pepper, plus extra for roasted garlic
- 1 1/2 cups low-sodium chicken stock
- 3/4 cup grits, not quick style
- 2 eggs, well beaten
- 8 ounces sharp Cheddar, shredded
- 8 ounces pepper jack cheese, shredded
- 3 tablespoons pickled, drained and minced jalapeno
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
Method
- Preheat the oven to 325 degrees F. Lightly butter a 2-quart oven-safe dish.
- Cut the top off of the garlic head to expose the garlic.
- Put the head on a piece of aluminum and drizzle with olive oil.
- Sprinkle with salt and pepper and close.
- Place the garlic into the oven and roast until soft, about 45 minutes.
- Remove from the oven and open to cool slightly before using.
- Bring the chicken stock, 1 1/2 cups water and 1 teaspoon salt to a rolling boil in a large pot over high heat.
- Add the grits and stir well with a whisk.
- Cook, stirring constantly, until the liquid is absorbed, about 5 minutes.
- Remove from the heat and stir in the butter.
- Add the eggs while whisking quickly, and fold in 3 tablespoons of the roasted garlic, the cheeses, jalapenos, cayenne, 1/2 teaspoon black pepper and white pepper.
- Once the grits are thoroughly combined and smooth, transfer to the prepared baking dish and cover with foil.
- Bake for 1 hour 20 minutes, then remove foil and cook 10 minutes longer to brown the top.
