{"id":1368,"date":"2008-04-09T13:20:52","date_gmt":"2008-04-09T18:20:52","guid":{"rendered":"http:\/\/granades.com\/?p=1368"},"modified":"2008-04-09T13:20:52","modified_gmt":"2008-04-09T18:20:52","slug":"cheese-grits-southern-cooking-part-2","status":"publish","type":"post","link":"https:\/\/granades.com\/?p=1368","title":{"rendered":"Cheese Grits: Southern Cooking Part 2"},"content":{"rendered":"

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…<\/em><\/p>\n

1 cup quick grits
\n1 stick butter
\n2 eggs
\n1 lb of cheese
\nsalt and pepper to taste<\/p>\n

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\u00c2\u00b0 for 30-35 minutes or until mostly set.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 … Continue reading Cheese Grits: Southern Cooking Part 2<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[],"tags":[],"class_list":["post-1368","post","type-post","status-publish","format-standard","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t