The Southern Lady Cooks’ Signature Cheese GritsOctober 3, 2011 by: Cavan
First of all thank you so much to Alex, Brian and Cavan for inviting me to be a guest of ManCaveCuisine today. ManCaveCuisine is one of my favorite food sites. I have known Chef Cavan for several years. Cavan and his wife, Whitney, are friends of the family. We have shared several Thanksgiving meals together and Cavan is a big fan of my garlic cheese grits.
Southerners are devoted to grits. We like grits-and-gravy, grits-and-ham, grits-and-sausage, grits-and-shrimp, grits-and-eggs, garlic grits, buttered grits, etc.,etc, etc..
1 1/2 cups uncooked instant grits or regular grits
1 stick butter or margarine
12 oz. velveeta cheese
1 tablespoon garlic powder (can use less if you are not a fan of garlic
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, uncovered, at 350 degrees for 40 minutes or until knife comes out clean when inserted. Enjoy!
I live in the Bluegrass State of Kentucky where I retired from a job in state government. I am a “Mom” to three wonderful adult children; twin daughters, Anne Parker and Leigh Harper, and a son, Charles Robert. A beautiful daughter-in-law, Sarah, and a 4 year old grandson, Thomas Wyatt. I call him Tater Tot! Notice all the double first names. Now is that Southern, or what???
Blogging, along with lots of other hobbies, keeps me busy. I love meeting new people and love to cook down home Southern recipes. Southern folks love company, love to eat and love the South and that is what my blog is all about. I think Roy Blout, Jr. said it best in his quote about the South: “True grits, more grits, fish, grits, and collards. Life is good where grits are swallered.”