Gouda and Parmesan cheeses make these Baked Grits extra decadent.
1/3 cup unsalted butter, softened, plus additional for greasing
8 cups chicken broth
2 cups yellow stone-ground grits
1 (3-ounce) package cream cheese, softened
2 cups shredded Gouda cheese (about 8 ounces)
1 cup grated Parmesan cheese
2 tablespoons chopped fresh thyme
1 tablespoon ground black pepper
1 cup heavy whipping cream
4 large eggs, lightly beaten
crumbled bacon, shaved Parmesan, and fresh thyme
Grease 6 to 8 ramekins with butter; set aside. In a large saucepan, bring broth to a boil over medium-high heat. Add grits slowly, whisking constantly while adding. Reduce heat to medium, and cook, stirring often, until thick, about 1 hour. Add cream cheese, butter, cheeses, thyme, and pepper, and combine. Remove from heat, and let cool slightly. Preheat oven to 350.
In a medium bowl, whisk together cream and eggs. Add egg mixture to grits, whisking to combine. Pour into prepared dishes. Place dishes into a large roasting pan, and add enough hot water to come halfway up sides of dishes. Cover roasting pan with foil, and bake until set, 45 minutes to 1 hour. Remove roasting pan from oven; let cool slightly.
Carefully remove dishes from water. Garnish with bacon, Parmesan, and thyme, if desired.