Carson grew up eating cheesy grits that his mom prepared with their proper Southern breakfasts, and preparing them in individual ramekins is a fun twist on a traditional classic.
Technique tip: Buttering the ramekins will prevent the grits from sticking.
Swap option: You can try different cheeses, like a Monterey Jack or a Pepper Jack for some spice.
- Butter, for ramekins
- 1 cup old-fashioned grits
- 1½ cups grated sharp cheddar cheese
- Salt and freshly ground black pepper
- 2 eggs
- 1/2 cup whole milk
- Chives, chopped (optional)
1. Preheat oven to 350°F. Lightly butter bottom and sides of ramekins.
2. Prepare grits according to package instructions, then whisk in the cheese until melted. Remove from heat, and season to taste with a generous amount of salt and pepper.
3. In a small bowl, whisk together milk and eggs. Pour egg mixture into grits and stir to combine.
4. Divide evenly among six 6-ounce ramekins. Bake for 30-40 minutes, or until set in the center. Top with chopped chives if using.