The recipe I'm sharing today is one of our favorites: Cheese Grits. Not just a side dish, these cheese grits are perfect as a breakfast entree, plus are wonderful for a brunch.
I like to pair them with homemade buttermilk biscuits with some honey butter. A slice of cantaloupe on the side is yummy, but so are the blackberries I added yesterday.
Yes. Our dogs have tasted these Cheese Grits and love them. When he was alive, Tucker used to hover close in the kitchen when we were making them. They were one of his very favorite things - in moderation. We don't usually allow our dogs any corn products.
Quick, easy and delicious!
1 cup uncooked regular grits
1 (16 oz) Velveeta, cubed
1/2 cup butter
6 large eggs
1/4 cup milk
1/2 teaspoon salt
- Prepare 1 cup grits according to the package directions; remove from heat and stir in cheese and butter until blended.
- Whisk together eggs, milk, and salt. Gradually whisk about 1/4 of hot grits mixture into egg misture; add to the remaining hot grits mixture, shisking constantly. Spoon mixture evenly into a lightly greased 13 x 9 inch baking dish.
- Bake at 350 degrees for 40 to 50 minutes or until set.