Garlic and greens (Not pictured: shrimp and grits)
A life in words, September 2010:
Doctors, Numbers, Heel Sticks, Blood Draws, Worrying, Waiting, Researching, Questioning, Talking, Praying, Pleading, Feeding, Swaddling, Shushing, Napping, Cooking, Cleaning, Working, Distracting, Snuggling, Hugging, Reassuring, Reading, Playing, Singing, Celebrating, Giggling, Loving, Loving, Loving.
Baked Garlic Cheese Grits
* 3 cups chicken broth
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 clove garlic, minced
* 1 cup regular grits
* 6 ounces shredded sharp cheddar, divided
* 4 ounces shredded Monterey Jack
* 1/2 cup milk
* 2 large eggs, beaten
* 2 T butter (optional), melted and slightly cooled
* 2 oz shredded Parmesan
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Bring the broth, salt, pepper, and garlic to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 5 to 10 minutes. Remove from heat and add half of the Cheddar and Monterey Jack; stir. In a separate bowl, whisk together the milk, eggs and butter (if using) and gradually stir mixture into grits, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with Parmesan and remaining Cheddar and bake for 40-50 minutes or until set and the top is nicely browned.
Adapted from (another) Paula Deen recipe!