Comfort food at its finest! Good old Southern Grits, jazzed up with some cheese! This dish is great for breakfast, and it lasts in the refrigerator for a week and heats up in the microwave or oven so easily. It also freezes well! I like making cheese grits baked in pepper halves for a different kind of side dish than rice or potatoes.
Cheese Grits
3 1/2 cups water
1 1/2 cups milk
1/2 teaspoon salt
1 1/4 cup quick-cooking grits
4 T. butter
8 oz. Velveeta, cubed
12 oz. Cheddar, grated
1 T. Worcestershire
1/4 t. garlic powder
1/2 t. cayenne pepper
Paprika
In a large saucepan, bring the broth, milk and salt to a boil. Gradually whisk in grits. Reduce heat to low; cook, uncovered, about 5-10 minutes or until grits become thick, stirring frequently. Stir in butter, cheeses, Worcestershire, cayenne and garlic powder. Pour into a buttered casserole or 9X13 baking pan. Sprinkle top with paprika. Bake at 350 degrees 30-40 min. Serve hot. Yield: 8-12 servings.
Variation: spoon grits into peppers and bake about 30 minutes .
They are even better the next day.
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