Southern Girls Love Grits

If you grew up in the South, chances are you had grits at some point in your growing up years. I remember eating them very early on and I remember eating them several different ways. My Daddy loved them with red-eye gravy poured over them. I would sometimes load them down with butter and sugar, which sound absolutely unappetizing to me now and a childhood friend of mine would load her grits down with black pepper.

Watching my mom and grandmother cook in the kitchen is where I learned the bones of cooking. Neither of them would write recipes down and they’d always alter their “recipes” at various times if a particular ingredient wasn’t available. Knowing that, I believe my Mom came up with a variation of cheese grits after declaring that she was tired of eating “plain ol’ grits” all of the time.

In true Southern cooking ways, this recipe is by no means one of the healthiest but it a true comfort food. My mom would serve this for family brunches at the holidays and to this day it still conjures up memories of our family gathered around the table sharing a meal, stories and laughter.


5 cups chicken broth (can sub with vegetable broth)
1¼ cups quick cook grits
16 oz. shredded cheddar cheese
¼ cup whipping cream
1 tsp hot sauce
¼ tsp garlic powder
¼ tsp ground black pepper
¼ tsp ground red pepper
1 tsp Worcestershire sauce
3 eggs, lightly beaten
¼-½ cup shredded white cheddar (or any other cheese to your liking)

Preheat oven to 350° and grease a 2-quart baking dish, set aside. Bring broth to a boil on medium-high heat. Whisk in grits and bring back to a boil, reduce heat to medium-low, simmer, stirring occasionally for 10 minutes or until grits are thick.

Stir in 5 cups cheese and next 6 ingredients, stirring until cheese melts. Remove from heat and stir in eggs. Pour into baking dish and top with remaining cheese. Bake uncovered for 40-45 minutes or until set and cheese on top is melted and slightly browned.

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