Cheese grits are a special thing around these parts. I enjoy this recipe with some chili. The combo dates back to my youth going to church fellowship suppers.
- 4 cups water
- 1 tsp salt
- 1 cup quick grits
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp white pepper
- Pinch of cayenne pepper (optional)
- 2 tbsp butter
- 2 eggs, beaten
- 1 cup shredded sharp cheddar cheese
Bring water and salt to a boil; reduce to medium-low and stir in grits. Cook until done (5-10 minutes). Add seasonings and butter and allow to melt. Beat eggs and temper with hot grit mixture, then stir into grits once butter has melted. Stir in cheese; once melted, pour into casserole dish sprayed with cooking spray. Bake 350 degrees for 1 hour. (Can be doubled for larger crowd.)
This recipe is an excellent companion for my Black Bean Chili (trust me, it’s a family tradition with my in-laws — a scoop of grits topped with chili, yum!)
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