cheese grits recipe


* 1 cup uncooked cheese grits
* 1 roll Kraft Garlic cheese (6 oz.)
* 1 Stick Butter or Oleo
* 3 eggs
* 1/2 cups grated sharp cheddar cheese
* milk (1 oz. or so)
* Paprika (good bit)


Cooks grits by directions on box.
Add garlic cheese and butter.
Mix well.
Break and beat eggs.
Add milk.
Combine eggs and grits.
Pour into greased 2 quart casserole dish.
Top with grated cheese and paprika. (I used significantly more than in the recipe. More cheese makes everything better!)
Bake at 350 degrees for about an hour.
May be made ahead and frozen.

Edit: Just so everyone knows, this is my mother’s recipe.

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5 Responses to “cheese grits recipe”

  1. Kathryn Says:
    October 8th, 2009 at 6:22 pm

    You alluded to these on the fb the other day and I’m glad you posted the recipe. They look awesome. Tell me – what is a garlic cheese roll? Is it in the cheese section? How could I have missed such amazing-ness. Garlic? love it. Cheese? adore it.

  2. Peter Owen Says:
    October 8th, 2009 at 8:08 pm

    It’s a Kraft garlic cheese roll. They have them in Schnuck’s, however, the last few times I have just used the Kraft Velveeta cheese and fresh minced garlic using the garlic press. It works just as well or better since you can control how much garlic goes in there. We LOVE garlic and it’s very good for you. Let me know how it turns out if you decide to cook it.

  3. Gran Says:
    October 12th, 2009 at 6:19 pm

    You didn’t mention the source of the cheese grits recipe. 🙂

  4. Elizabeth Eggleston Says:
    October 13th, 2009 at 1:37 pm

    Are you still able to find that Kraft garlic cheese roll?
    Winston has used it for years in his cheese grits recipe, but we can’t find it anymore. I believe he even emailed Kraft about it. But this was a while back, and the roll might be back due to popular demand.
    Let me know.

  5. Peter Owen Says:
    October 14th, 2009 at 4:04 pm

    I actually just use the Velveeta cheese and real garlic instead. I haven’t looked for it, but my mom insists it’s still at the Schnuck’s in Midtown.

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