• Baked Cheesy Parmesan Grits
 
  • Baked Cheesy Parmesan Grits
 

Baked Cheesy Parmesan Grits

  • Difficulty2/5
  • Prep time30 mins
  • Cook time60 mins
  • Serves4 - 6
  • HardwoodPecan

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.

Ingredients

  • 4 cups CHICKEN STOCK
  • 3 tbsp BUTTER
  • 3/4 tsp KOSHER SALT
  • BLACK PEPPER, TO TASTE
  • 1 cup QUICK-COOKING GRITS
  • 1 cup GRATED EXTRA-SHARP CHEDDAR CHEESE
  • 1/2 cup GRATED MONTEREY JACK CHEESE
  • 1/2 cup WHOLE MILK
  • 2 large EGGS
  • 4 cups CHICKEN STOCK
  • 3 tbsp BUTTER
  • 3/4 tsp KOSHER SALT
  • BLACK PEPPER, TO TASTE
  • 1 cup QUICK-COOKING GRITS
  • 1 cup GRATED EXTRA-SHARP CHEDDAR CHEESE
  • 1/2 cup GRATED MONTEREY JACK CHEESE
  • 1/2 cup WHOLE MILK
  • 2 large EGGS

Preparation

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Butter an 8 inch baking dish or a 10; inch cast iron pan.

Bring the chicken stock, butter, and salt to boil in medium saucepan. Gradually whisk in grits.

Reduce heat to medium and cook until mixture thickens slightly, stirring often, about 8 minutes. Remove from heat.

Add both cheeses and stir until melted. Season with pepper and salt to taste.

Whisk together milk and eggs in small bowl. Gradually whisk mixture into grits.

Pour the cheese grits into the buttered cast iron pan. Bake until grits feel firm to touch, about 1 hour.

Remove from grill and let stand 10 minutes before serving. Enjoy!

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  • Difficulty2/5
  • Prep time30 mins
  • Cook time60 mins
  • Serves4 - 6
  • HardwoodPecan