Cheese Grits are a family recipe I’ve been enjoying back as far as I can remember, a recipe that’s been passed down from generations so much so that some of the ingredients don’t exist anymore. My mother would make this cheese grits recipe every holiday and she got the recipe from my grandmother who probably got it from her mother. In my recipe book the page is written in my mom’s elegant cursive with the title ‘Grandma Grace’s Cheese Grits.’
Most of my favorite comfort food recipes come from my grandmother, like this Southern Chess Pie, Cornbread Chicken, and Old Fashioned Banana Pudding. It took me this long to post the Cheese Grits recipe because quite frankly, Cheese Grits just don’t like their photo taken. They are probably the least photogenic dish I’ve ever tried to shoot.
Heidi (the other half of SLC Foodie) and I whipped these up in about 20 minutes, then spent the rest of the time figuring out how to photograph them, all the while I was trying to convince her of how amazing they are. Finally, I stopped convincing and said she’d understand once she tasted a bite. And she did. After the first bite, or during maybe, she emphatically agreed that there is simply just no describing how good these are.
These Cheese Grits are to be enjoyed as a side dish, but could also be a delicious breakfast with a fried egg on top or some asparagus. We had them every Thanksgiving and Christmas with our big holiday meal. Normally they are baked in a casserole dish but in hopes of making them a bit more photo-worthy I make them in individual ramekins. For a bigger group, double the recipe and use a 9×12 inch baking dish.
- 1/2 cup of grits, cooked according to directions on box
- 1/4 cup of milk
- 3/4 stick of butter (6 Tablespoons)
- 1 1/2 cups of grated medium cheddar cheese
- 2 garlic cloves minced
- 2 eggs
- 1/3 tsp salt
- 1/4 tsp pepper
- scallions (optional)
- Preheat the oven to 325 degrees and butter or spray 4 ramekins or a 8x8 baking dish. Cook the grits according the the directions on the box. On the stovetop, melt butter with minced garlic. Add in the cooked grits, cheese, and milk. Stir over medium heat until combined, then cool to luke warm. Whisk the two eggs together with salt and pepper, then add the eggs to the warm grits. Stir everything until well combined then ladle out into the ramekins or a baking dish. Bake at 325 for 30-40 minutes or until beginning to brown on top. (The time will depend on the dish you're cooking them in). Serve immediately.
Here is the list of more Family Food Flashbacks from some of my blogging friends: