I always love this time of the year because that gives me a chance to make my Garlic Cheese Grits recipe. Now don’t turn up your nose because you read the word “grits”. A true southern recipe that I really haven’t found anyone who doesn’t like. Well, except my next door neighbor.
Garlic Cheese Grits
I will say, this is a recipe you have to stay with. You can’t start the grits and walk away. You have to constantly stir until its time to put the hot mixture into the casserole.
Another reason I make this recipe every year is that one year my dad called me, he didn’t make a habit of doing that (he would have my mom call) and asked if I was making grits. Well, how can you turn your daddy down? So, I always made them for him and will still hold true to the tradition even after his passing.
- 1 cup of uncooked grits not instant
- 1 lb Velvetta cheese cubed
- 2 tbs garlic powder
- Dash of Tabasco
- 1/2 lb of butter
- 4 eggs
- 1/2 cup of milk
- Prepare grits according to package directions. Don't stop stirring while the grits thicken. Melt cheese and butter in hot grits. In a small bowl, beat eggs, garlic and milk. Add a little of the hot grits to the milk mixture to keep the eggs from scrambling, then slowly pour milk mixture in with the grits.
- Pour into a greased 9 x 13 casserole dish and bake at 300 degrees for 40 minutes.
I have also added browned sausage in this too for a breakfast casserole. YUMMY!
I’m just a country girl loving my geeky life with my wonderful husband, always taking pictures, getting my hands dirty in the garden, being crafty, exploring with travels and enjoying all this on a budget. But above all, living my faith as a child of God!