• 6servings
  • 65minutes

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Nutrition Info . . .

VitaminsB2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups whole milk

  2. 1 cup quick-cooking grits (not instant)

  3. 8 ounces shredded dry Jack cheese (about 3 cups)

  4. 1/2 cup thinly sliced scallions

  5. 6 tablespoons unsalted butter (3/4 stick), cut into small pieces

  6. 2 teaspoons kosher salt

  7. 6 large eggs

Instructions Jump to Ingredients ↑

  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 2-quart soufflé dish or a deep baking dish with butter and set aside.

  2. Place milk in a large saucepan over medium-high heat and bring to a boil. Add grits and whisk to combine. Reduce heat to low and whisk until thickened, about 10 minutes.

  3. Remove from heat and add cheese, scallions, butter, and salt, stirring until all ingredients are completely incorporated and butter is melted. Season with freshly ground black pepper. Add eggs and stir until thoroughly incorporated.

  4. Pour into the prepared dish and bake until puffed and golden, about 45 minutes.

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