Cheese Grits


I’ve relied on this old fashioned recipe for years. Make-ahead, ridiculously easy and a crowd pleaser. Goes well with grilled flank steak, lamb or shrimp and yummy for brunch, too.


6 cups water

1.5 cups quick cooking grits

12 oz sharp cheddar cheese, grated  (I buy the grated Cabot, use more or less to taste)

clunk of butter (2 to 3 tablespoons)

2 Tbsp finely grated onion

1/4 tsp Tabasco, or to taste

4 beaten eggs

1 tsp Worcestershire

2 tsp garlic salt (or, obviously, chop some garlic)


Boil water. Whisk grits into boiling water. Cook and stir for three minutes. Remove from heat and mix in remaining ingredients. Blend well. Taste and adjust seasoning. Pour into a 13 x 9 or 3 quart greased casserole dish. Bake at 250 for one hour. Serve hot.


Adapted from Favorite Recipes of The South.