Garlic Cheese Gritlets

• 1 cup Uncooked Quick Grits
• 2 cups Chicken Stock
• 2 cups Water
• 1 teaspoon Tony Chachere's Cajun Salt
• 2 teaspoons Kosher Salt
• 2 whole Eggs
• 4 Tablespoons Butter
• 2 cups Grated Sharp Cheddar Cheese
• 2 cloves Garlic
• 1 cup Green Onions, Chopped (optional)

1. Preheat oven 350 degrees F. Grease or spray an oven-safe casserole dish and set aside.
2. Bring water, broth, cajun salt and salt to boil.
3. Whisk in grits, stirring constantly for a minute.
4. Reduce heat to low.
5. Cover and cook, stirring occasionally until grits are thick and creamy.
6. Temper eggs with 1/2 cup of the hot cooked grits, whisking vigorously to avoid cooking the eggs.
7. Add egg/grits mix back into the remaining grits and stir until incorporated.
8. Combine butter, cheese, garlic (and green onions if youre using them) into mixture and stir until cheese is mostly melted.
9. Traditionally, I make this in a 9 square casserole pan and bake for 45 minutes until golden and bubbly.
10. Ive been in a total mini mood lately and decided to put my new mini-muffin tins to use.
11. Even if you have the nonstick kind like me, you need to use some cooking spray or else theyll stick.
12. I know, yes, you did already put half a stick of butter in there, but trust me, you need it.
13. Or whatever, if youre adventurous then dont use the cooking spraylet me know what happens.
14. I use my handy mini-ice cream scoop to make these guys all even-sized.
15. The mini-muffin tin route takes about 25 minutes at 350 degrees.
16. Cool for 10 minutes and serve.
17. Great as portion control for those of you worried about all the cheese and butter.
18. Also ideal for parties, this stuff tastes just dandy at room temperature yall.

grits, chicken, water, salt, kosher salt, eggs, butter, cheddar cheese, garlic, green onions

Taken from tastykitchen.com/recipes/appetizers-and-snacks/garlic-cheese-gritlets/ (may not work)