Baked Garlic Cheese Grits - Recipe

Cheese Grits
The first time I ever had them was in Charleston, SC with shrimp a few years back...delish!
Yet I had never, ever made them.
I needed a carb for a side last week with some grilled chicken.
Cheese Grits ..why not?!
Need a recipe and decided upon one from Paula Deen.
I opted to swap out a few items from her recipe to make it a tiny bit healthier. :)
So, I used low fat cheddar cheese, no sodium chicken broth, and 2% milk.
You could not tell the difference.
One other item - I used quick grits even though they were not recommended and no issues.

Seriously good.
* Exported from MasterCook *

                        Baked Garlic Cheese Grits

Recipe By: Paula Deen
Serving Size: 6     Preparation Time: 10:00
Categories: Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3       cups  chicken broth
1/2      teaspoon  salt
1/8      teaspoon  ground pepper -- prefer fresh ground
1/8      teaspoon  garlic powder
  1       cup  quick-cooking grits
  8       ounces  reduced fat cheddar cheese -- cubed
1/4      cup  milk, 2% lowfat
  2       large  eggs -- beaten
1/4      stick  unsalted butter
  4       ounces  reduced fat cheddar cheese -- white cheddar used - grated

  • Preheat oven to 350 degrees F.
  • Grease a square 8x8 inch dish.
  • Bring the broth, salt, pepper, and garlic powder to a boil in a 2 quart sauce pan.
  • Stir in the grits and whisk until completely combined. 
  • Reduce the heat to low and simmer until the grits are thick, about 5-8 minutes.
  • Add the cubed Cheddar and milk and stir.
  • Gradually stir in the eggs and butter, stirring until all are combined.
  • Pour the mixture into the prepared casserole dish.
  • Sprinkle with the white Cheddar and bake for 35-40 minutes or until set.

  "6 "
                                    - - - - - - - - - - - - - - - - - - - 

NOTES: If using regular grits cooking time will be 8-10 minutes. 


Happy First Day of Fall

                   Happy Fall!!

Time for apples, apple pies, caramel apples, cool nights, 
and crunching through the fallen leaves. 

                     I love fall. 


Mixing it up with Soy Wax

Sharing some more soy wax experience - just may help someone.

I like to make my own soy melts and I have to say that I have been able to create some darn good ones.


I wanted some with lasting power. Those that I could burn a bit today and still have fragrance left for tomorrow. I plowed through various websites to gain more information on what I could do. I like working with soy and did not want to give that up. What I found was to use a mix of a soy wax and a parafin wax. Now, my job was to figure out the ratio I wanted to use and the other wax.

I had settled on KY Para-Soy  &  KY 133 Votive Tart Wax as the two I would use.

What I decided upon was an 80/20 mix of the two waxes. I wanted to create a wax that would give me a longer throw and I seemed to have found what I was looking for. I created oh, about 12 batches with the 80/20 mix and had great success with it. (woot!) I wanted to make sure that I had found what I was looking for and I did some batches (4?) with a 90/10 mix and it too worked but I wanted that longer 2 day burning experience. I am using about a 7% -  8% fragrance load in the wax and having wonderful success. :-)

To test your product! I can't stress this enough. What works for me may not work for you. Test, test, test.

Here are my previous posts about soy wax:

soy help here and working with soy here


Remembrance - 9/11

May we NEVER forget.

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