Description
This comforting dish combines creamy baked sweet potato grits with melted gouda cheese for a rich, savory side or main course. Slow-cooked grits are blended with mashed sweet potatoes, butter, and cream, then baked to perfection with a golden cheesy crust.
Ingredients
Scale
Grits Base
- 3 cups chicken stock
- 1 cup old fashioned grits
Sweet Potato Mix
- 1½ cups mashed sweet potatoes
- ¼ cup butter (cubed)
- ¼ cup heavy cream
- 2 large eggs (lightly beaten)
Seasonings and Cheese
- ¼ tsp onion powder
- ¼ tsp garlic powder
- Salt and pepper, to taste
- 1¼ cup shredded gouda cheese (divided)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly spray a 9-inch baking dish with cooking spray to prevent sticking. Set the dish aside for later use.
- Cook the Grits: In a large saucepan, bring the chicken stock to a boil. Gradually stir in the old fashioned grits, then reduce heat to medium-low. Cover and cook for 15 to 20 minutes, stirring occasionally, until the grits are thick and creamy. Remove the pan from heat.
- Mix Sweet Potatoes and Seasonings: Stir the mashed sweet potatoes and cubed butter into the hot grits until the butter melts. Then add the heavy cream and slowly mix in the beaten eggs until fully blended. Season with onion powder, garlic powder, salt, and pepper, adjusting to your taste.
- Add Cheese: Stir in 1 cup of the shredded gouda cheese into the grits mixture until the cheese is melted and well incorporated.
- Transfer to Baking Dish: Pour the creamy grits mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining ¼ cup gouda cheese on top for a delicious crust.
- Bake: Place the baking dish into the preheated oven and bake uncovered for 30 to 35 minutes, or until the top is golden and bubbly.
Notes
- You can substitute vegetable stock for chicken stock to make this dish vegetarian, but keep in mind the final categorization would then change.
- For a richer texture, you may increase the heavy cream slightly or substitute with half-and-half.
- Make sure to stir the grits occasionally while cooking to prevent lumps and sticking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For added flavor, consider topping with fresh herbs like chives or thyme before serving.
