Steps

• Step 1

  When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

• Step 2

  Butter an 8” baking dish or a 10” cast iron pan.

• Step 3

  Bring the chicken stock, butter, and salt to boil in medium saucepan. Gradually whisk in grits.

  Ingredients

  • 4 Cup chicken stock

  • 3 Tablespoon butter

  • 3/4 Teaspoon Salt

  • 1 Cup quick grits

• Step 4

  Reduce heat to medium and cook until mixture thickens slightly, stirring often about 8 minutes. Remove from heat.

• Step 5

  Add cheeses and stir until melted. Season with pepper and salt to taste.

  Ingredients

  • 1 Cup shredded cheddar cheese

  • To Taste Pepper

  • 1/2 Cup Monterey Jack cheese, shredded

• Step 6

  Whisk together milk and eggs in small bowl. Gradually whisk mixture into grits.

  Ingredients

  • 1/2 Cup whole milk

  • 2 Large eggs

• Step 7

  Pour the cheese grits into the buttered cast iron pan. Bake until grits feel firm to touch, about 1 hour.

  01:00

  350 ˚F / 177 ˚C

• Step 8

  Remove from grill and let stand 10 minutes before serving. Enjoy!