I moved to the South several years ago from Ohio. I’ve been creating recipes with grits recently and feel like I’m finally getting the Southern vibe! This recipe turns out beautifully every time. I love the mix of veggies, golden sauce and cheese-crusted grits on top.
—LF SHAMSZADEH POINT CLEAR, AL
PREP: 25 MIN. • BAKE: 50 MIN. • MAKES: 8 SERVINGS
1 cup water
1 1/2 cups chicken broth, divided
1/4 teaspoon salt
1/2 cup quick-cooking grits
2 large eggs, beaten
2 cups shredded cheddar cheese, divided
3 tablespoons butter, cubed
1 can (10 3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
1 1/2 cups mayonnaise
2 teaspoons curry powder
1 package (16 ounces) frozen broccoli-cauliflower blend
2 cups cubed cooked chicken
2 cups refrigerated diced potatoes with onion
1. Bring water, 1 cup broth and salt to a boil in a large saucepan. Slowly stir in the grits. Reduce the heat; cook and stir 5-6 minutes or until thickened. Remove from the heat; stir a small amount of grits into eggs. Return all to pan, stirring constantly. Add 1 1/2 cups cheese and butter; stir until melted.
2. Preheat the oven to 350°. Combine the soup, mayonnaise, curry powder and remaining broth in a large bowl. Add the vegetable blend, chicken and potatoes; toss to coat. Transfer to a greased 13x9-in. baking dish. Top with grits; sprinkle with remaining cheese.
3. Bake, uncovered, 50-55 minutes or until heated through.