What can I say about cheese grits? Creamy, cheesy goodness just about sums it up. They are a standard around here for holiday breakfast. I serve them with sausage bread and blueberry and biscuit coffee cake and everyone is satisfied until the late day feast. These grits are also great as a side dish with ham or pork chops. I can't forget about shrimp and grits either! I like this particular recipe because they can be made well in advance and frozen, so all I have to do is thaw, heat, and serve. Here's what you'll need:
- 6 C water
- 1/2 tsp salt
- 1 1/2 sticks butter
- 1 1/2 C grits
- 4 eggs
- 2 lb. Velveeta cheese
Bring water, salt & butter to boil in a large saucepan. Stir in grits and cook until thick.
Beat the eggs. Temper the eggs by slowly adding some of the cooked grits to the beaten eggs, stirring constantly. Do this a couple of times until the egg mixture is warm but not cooked. Now slowly pour the egg mixture into the pan of grits stirring until well combined.
Add the cubed cheese and stir until melted.
Season with pepper to taste. I don't usually add salt because the grits have been cooked in salt and the cheese is fairly salty.
Pour into casserole and bake at 250 degrees for 1 hour. Increase the temperature to 350 degrees and brown the top.
Enjoy!
Lynn
CHEESE GRITS
- 6 C water
- 1/2 tsp salt
- 1 1/2 sticks butter
- 1 1/2 C grits
- 4 eggs
- 2 lb. Velveeta cheese
Bring water, salt & butter to boil in saucepan. Stir in grits and cook until thick. Beat eggs and add slowly some grits stirring constantly, to bring the eggs up in temperature. Add the cubed cheese and stir until melted. Season with pepper. Pour into casserole and bake at 250 degrees for 1 hour. Brown top at 350.
