Baked Cheese Grits

This will be the creamiest and best tasting cheese grits you will ever have! It has transformed many "oh, no, I don't eat grits" people to lovers of grits! Good balance of rich chicken stock and cream makes a perfect side to any main dish you serve.

Multiply Recipe by 16 to make 5 Full Size Pans

Baked Cheese Grits
3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1 cup quick-cooking grits
1 1/2 cups grated Monterey Jack and Sharp Cheddar cheese blend (about 6 ounces)

1/2 cups of cheese blend for topping

Bring stock and cream to gentle boil in heavy large saucepan. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes. Off the burner, add cheese; stir until cheese melts. Season with salt and pepper. Pour into 13x9 Pyrex baking pan. Can be made 2-3 hours ahead. Cover loosely with foil.

When ready to bake, uncover foil, sprinkle remaining 1/2 cup of cheese blend.
Bake 350 degrees F for 25-30 minutes until cheese is golden brown and sides bubble.