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Preheat oven to 325. Combine milk, chicken broth and garlic in a medium pot on the stove and bring to a boil. Stir in grits and lower temp. Use the directions on the grits package to get the right cooking time. Be careful to stir enough that they grits don’t get lumpy or stick to the bottom of the pan. When ready they will be the consistence of thick oatmeal. Remove from heat and stir in the blue cheese, mix until melted. (You could stop here, add the herbs and serve like polenta as a side or garnish on a plate, but in this state the grits must be served hot and quickly.)
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Next add the heavy cream, butter, and eggs. If your grits are still very hot you may want to temper the eggs. Next add the chopped onion and fresh herbs, don’t forget lots of fresh ground black pepper.
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Pour the grits into a greased 9x13 baking dish and put in the over for 60 minutes or until firm and golden brown on top.
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The grits can be served piping hot or room temperature and will travel very nicely. If you are going to transport the grits while still hot do not cover with foil or plastic wrap, use a big towel so they will not sweat and you can protect everything from the hot dish.