Cheese Grits

Cheese grits in peppers
Cheese grits in peppers

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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