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GARLIC CHEESE GRITS

Garlic cheese grits are definitely a family favorite.
 

Southerners love grits!  We like them any way you fix them. Southerners can eat grits three meals a day! These Garlic Cheese Grits are wonderful and my family request them every Thanksgiving and Christmas.

Garlic Cheese grits will become a favorite for any holiday or occasion!

1 1/2 cups uncooked instant grits or regular grits

1 stick butter or margarine

12 oz. velveeta cheese or cheddar cheese (You can use just about any kind of cheese you like)

1 tablespoon garlic powder (can use less if you are not a fan of garlic)

3 eggs

1 cup milk

small cheese crackers

Cook 1 1/2 cups instant or regular grits according to package directions. Remove from stove, add one stick butter or margarine and the garlic powder. Cut cheese into chunks and add to grits. Beat 3 eggs and 1 cup milk together and add to grits and cheese. Spray casserole dish and add mixture. Top with crushed cheese crackers. Bake at 350 degrees for 40 minutes or until knife comes out clean when inserted.

Try this tasty casserole for breakfast or as a side dish for any holiday meal or just anytime!  Enjoy!

Cheese Grits
 

Garlic Cheese Grits

Cheese Grits is a staple in our house. This recipe is one you'll make over and over.
Cook Time40 mins
Course: Side Dish
Cuisine: American, southern
Keyword: Garlic Cheese Grits

Ingredients

  • 1 1/2 cups uncooked instant grits or regular grits
  • 1 stick butter or margarine
  • 12 oz. velveeta cheese or cheddar cheese (You can use just about any kind of cheese you like)
  • 1 tablespoon garlic powder (can use less if you are not a fan of garlic)
  • 3 eggs
  • 1 cup milk
  • small cheese crackers

Instructions

  • Cook 1 1/2 cups instant or regular grits according to package directions. Remove from stove, add one stick butter or margarine and the garlic powder.
  • Cut cheese into chunks and add to grits.
  • Beat 3 eggs and 1 cup milk together and add to grits and cheese. Spray casserole dish and add mixture. Top with crushed cheese crackers. Bake at 350 degrees for 40 minutes or until knife comes out clean when inserted.

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17 Comments

  1. Curious. About the liver mush.similar to Liverwurst sold in the deli?.( & I have been eating since I was a toddler!) what spices are used? Perhaps you could post how to create it? Plus some ways to use it? Thanks MA from Boston,MA ❤️❤️

    1. Hi Mary, I know what you are talking about but have never tried creating it and am not familiar with the spices they use. Sorry. Maybe, someone else will see this and know about it.

  2. What size casserole dish and approximately how many people does this feed? I’m making this for a potluck brunch.

  3. This is so delicious, sometimes I add some precooked shrimp at the very end and let it sit for about five minutes before eating.

    1. What is livermush, despite the name it still sounds good to a liver lover like me and can you please post a recipe?

      1. Livermush/ liver pudding is a breakfast meat sold in the south–made with liver and savory spices

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