Garlic Cheese Gritlets

Preheat oven 350 °F. Grease or spray an oven-safe casserole dish and set aside. Bring water, broth, cajun salt and salt to boil. Whisk in grits, stirring constantly for a minute. Reduce heat to low. Cover and cook, stirring occasionally until grits are thick and creamy.

Temper eggs with 1/2 cup of the hot cooked grits, whisking vigorously to avoid cooking the eggs. Add egg/grits mix back into the remaining grits and stir until incorporated. Combine butter, cheese, garlic (and green onions if you’re using them) into mixture and stir until cheese is mostly melted.

Traditionally, I make this in a 9″ square casserole pan and bake for 45 minutes until golden and bubbly. I’ve been in a total mini mood lately and decided to put my new mini-muffin tins to use.

Even if you have the nonstick kind like me, you need to use some cooking spray or else they’ll stick. I know, yes, you did already put half a stick of butter in there, but trust me, you need it. Or whatever, if you’re adventurous then don’t use the cooking spray—let me know what happens.

I use my handy mini-ice cream scoop to make these guys all even-sized. The mini-muffin tin route takes about 25 minutes at 350 degrees. Cool for 10 minutes and serve. Great as portion control for those of you worried about all the cheese and butter. Also ideal for parties, this stuff tastes just dandy at room temperature ya’ll.