Gruyere cheese and smoked paprika elevate the flavor of classic cheese grits.
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1 1/2 cups chicken stock
1/2 cup uncooked quick-cooking grits
3 ounces (3/4 cup) shredded Gruyere cheese
1/3 cup grated Parmesan cheese
1/4 cup Land O Lakes® Extra Creamy Unsalted Butter
1/3 cup milk
2 large Land O Lakes® Eggs
Grated Parmesan cheese
Heat oven to 350°F. Butter insides of six (6-ounce) ramekins; place onto baking sheet. Set aside.
Place chicken stock and grits into 3-quart saucepan; cook over medium heat, stirring occasionally, 5-7 minutes or until liquid is absorbed and grits are creamy. Remove from heat. Add cheeses and butter; stir until well mixed.
Place milk and eggs into bowl; beat with whisk. Stir egg mixture into grits.
Spoon 1/2 cup mixture into each prepared ramekin. Sprinkle tops with Parmesan cheese and paprika. Bake 30-35 minutes or until tops are golden brown and toothpick inserted into center comes out clean.
Soufflé can be baked in 2-quart buttered casserole dish. Bake 45-50 minutes or until lightly browned and toothpick inserted into center comes out clean.
Celebrate the week of Kwanzaa, stretching between December 26 and New Year’s Day, with foods and flavors inspired by African American culture.