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.
Add a special touch when flavor matters most. New Land O Lakes® Extra Creamy Butter helps you make creamy sauces, flaky pastries and buttery cakes and cookies.