These grits come out super thick and cheesy!
Once you get the hand of cooking grits, it becomes easy and somewhat thoughtless. I have been cooking grits for years, so they always come out nice and creamy.
My mother loves my grits, but she isn’t a great cook. For some reason she cannot get her grits smooth. They always come out lumpy and undercooked.
The key is to add your grits slowly to the boiling water. While pouring them in you have to vigorously whisk them to make sure they incorporate into the water and don’t clump. If you dump the entire cup into the water at one time and then try to whisk them smooth it just won’t work.
The garlic and cheese go very well together in this recipe. And of course – you have to use butter in your grits!
I enjoyed these – they are a good way to make grits not just for breakfast!
CHEESE AND GRITS
1 Cups Grits
1 ½ Quarts Water
1 Teaspoon Salt
1 Clove Garlic, Crushed
¼ Pound Butter
4 Eggs, Slightly Beaten
½ Cup Milk
12 Ounces Sharp Cheddar, Grated
½ Teaspoon Hot Pepper Sauce
½ Cup Sharp Cheddar, Grated
Bring water to boil, slowly add grits and salt. Cook over low heat 25 to 30 minutes, stirring occasionally. During last 5 minutes, add garlic. Stir in butter until it melts. Then add eggs, milk, 12 ounces of cheese, and hot pepper sauce. Place in a greased 3 quart casserole and sprinkle with ½ cup cheese. Bake in a 325 degree oven for 45 to 50 minutes.
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