Cheese Grits: Southern Cooking Part 2

This is May’s recipe for grits and truthfully I don’t make it often enough. This dish is yummy with a grilled pork chop or chicken. Tastes great for breakfast the next morning too. I actually prefer them for breakfast. Or is that lunch? Or maybe snack? Usually the whole bowl is gone before dinner the next night…

1 cup quick grits
1 stick butter
2 eggs
1 lb of cheese
salt and pepper to taste

Bring 4 cups of water to a boil. Add grits, cook for 5 minutes. Remove from heat; add butter, eggs and cheese. Bake in a greased dish at 350° for 30-35 minutes or until mostly set.

2 thoughts on “Cheese Grits: Southern Cooking Part 2

  1. I never thought of adding the egg to the grits. I make cheese grits (not as often as I used to since they’re harder to find in AZ), but adding the egg and then baking into a casserole sounds wonderful. Time to go hunt down some more grits, I think.

  2. Yeah, with a pound of cheese and two eggs it is not a lite dish but hey, I never claimed this was a dieting site. If you can’t find grits, let me know, and I’ll mail you some!

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