Cheesy Grits is a comforting and delicious side dish that offers the perfect blend of smooth cheese with a spicy kick. Don't be swayed by the grits in the title, this is a scrumptious addition to your next family meal.
Grits for dinner?
Why yes, grits make a great addition to your evening meal and this recipe is a stellar example. Grits are naturally low in fat which is an added plus - though some of the ingredients we add to them might not have that same description. While they are considered a Southern staple, grits are enjoyed by folks everywhere.
The Inspiration for Cheesy Grits
This recipe for Cheesy Grits is a big, big hit in my family. For one thing, it's delicious. But there is a lot of sentimental connection to it as well, it was shared by Major General Niles Fulwyler in 2005, to us he was always "Uncle June" and my son's godfather. He was a great entertainer and lived for many years in New Mexico and later in Idaho. This was one of his favorite recipes and it originated from the San Augustin Ranch. Thank you Uncle June!
- 4 cups water
- 1 cup grits quick cooking grits work best
- 1 teaspoon salt
- 1 clove garlic mined
- 1 lb Velveeta Cheese cubed
- 2 tablespoons pickled or canned jalapeño
- 2 eggs
- 1/4 cup milk
- Preheat oven to 350°
- Place water, grits and salt in a large saucepan on the stove and cook over medium high heat until thickened. Stir frequently to prevent burning. Add garlic, cubed cheese and jalapeño. Stir until the cheese is melted.
- In a small bowl or measuring cup, beat two eggs and 1/4 cup milk. Add a few tablespoons of the hot grit mixture to the eggs and milk and mix to combine. Pour all contents from the bowl/cup into the pan with the remaining grits and cheese. Stir to combine.
- Pour grits mixture into a greased casserole dish and bake for about an hour or until the top is slightly browned and the center is raised and set.
Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.