GARLIC CHEESE GRITS
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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.Cheese grits will become a favorite for any holiday or occasion!
1 1/2 cups uncooked instant grits or regular grits1 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!
Garlic Cheese Grits
Cook Time
40 mins
Cheese Grits is a staple in our house. This recipe is one you'll make over and over.
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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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 ❤️❤️
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.
What size casserole dish and approximately how many people does this feed? I’m making this for a potluck brunch.
I would use at least a 2 quart casserole dish and this makes 6 to 8 servings, Darleen.
This is so delicious, sometimes I add some precooked shrimp at the very end and let it sit for about five minutes before eating.
What kind of cheese crackers do you use? Thank You
Just the little square cheddar crackers.
i love my grits with a small amount of syrup drizzled over the top. Yummo!
Im so sorry but im from england what is grits do u make or buy it like I say sorry for being so ignorant
It is ground up corn. You buy it here in the grocery. It is usually near the oats or cereal here.
Grits are kind of like medium ground polenta. Although grits are usually white corn.
Lovin’ this with livermush and eggs along w/blackrasberry jam.
What is livermush, despite the name it still sounds good to a liver lover like me and can you please post a recipe?
Livermush/ liver pudding is a breakfast meat sold in the south–made with liver and savory spices
Grits are generally made of corn.
Southerners are poeple of good taste !! this is gorgious !!
Best grits in the world!!!!