Yield: 6 servings





2 1/4 cups whole milk


2 1/4 cups chicken stock


1 teaspoon salt


1 cup grits, divided into ¼ cup measures


1 cup packed (8 ounces) Farmer’s cheese


3 cups ( 8 ounces) loosely packed grated sharp white cheddar cheese


1/4 cup cold butter, cut in 1 tablespoon-sized pieces


1/8 teaspoon peeled, pressed or grated garlic


¼ cup red pepper flakes


2 eggs, beaten until creamy in color and whites and yolks are thoroughly combined





Preheat oven to 350 degrees F.


Butter the interior of 6 one cup (8 ounce) ramekins.


Warm milk in a small saucepan.



Chef’s Note: Do not bring to a simmer and do not boil. Milk is heated when there is a slight evaporation appearing above the surface. When warmed, set aside.



Bring stock and salt to a boil in a large saucepan.


Sprinkle ¼ cup into the boiling liquid, whisking to combine.


When combined, add the next quarter cup.


Repeat process until the entire cup is added to the salted stock.


Reduce heat.


Slowly whisk in warm milk and cook, whisking frequently, for 5 minutes. Do not allow mixture to simmer.


Place red pepper flaks in a large mesh strainer and stir with a spoon over a large plate until ¼ teaspoon of pepper flakes (no seeds) is accumulated on the plate.


Whisk cheeses, 1/4 teaspoon red pepper flakes and garlic into grits.


Add butter, one tablespoon at a time and whisk until each piece of butter is melted before adding the next piece of butter.


Let the mixture stand until cooled, about 15 minutes.


Whisk beaten eggs into grits.


Spoon grits into buttered ramekins.


Bake in the preheated 350°F oven for 45 minutes or until the top is golden brown and puffed up,