cheese grits
making every pioneer recipe: part 18 supper (translation:dinner) this is a recipe for a crowd. good, cheesy, garlicky flavor, with a little bit of a kick!
ingredients:
½ teaspoon salt
2 cups uncooked quick or regular grits
4 eggs
12 tablespoons (1½ sticks) butter, cut into tablespoons
3 cups grated sharp cheddar cheese (or other cheese)
4 garlic cloves, finely chopped
½ teaspoon cayenne pepper
instructions:
1. Preheat the oven to 350°F. Add ½ teaspoon salt to 9 cups of water in a large saucepan, bring the water to a boil over medium heat, and pour in the grits. Stir to combine.
2. Cover and finish cooking according to the package directions. Quick grits take less than 5 minutes, while regular grits take about 15 minutes.
3. Turn off the heat when the grits are done.
4. In a small bowl, whisk the eggs.
5. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of hot grits into the eggs.
6. Begin stirring immediately and continue stirring until the mixture is well combined.
7. Pour the egg mixture into the grits.
8. Stir constantly to incorporate the eggs into the grits.
9. Add the butter and stir until melted.
10. Next, add the cheese. Use whatever variety of cheese you like: cheddar, Pepper Jack, Mexican Cotija. Even goat cheese (chèvre) is sublime in grits.
11. Stir until the cheese is melted.
12. Add the garlic and cayenne. . .
13. Stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
14. Pour the grits into a well-buttered baking dish. Bake for 30 to 35 minutes until the grits are hot and bubbly. Let stand for 10 minutes before serving. Grits will become firmer as they cool.
Cheese grits are a beloved Southern comfort food that offers both versatility and rich flavors. When making this dish, one of the key tips I've found is to choose the right type of grits—whether quick or regular—based on your timing and texture preference. Quick grits cook faster but can be slightly less creamy than regular grits, which require a bit more patience for that perfect consistency. Melting the cheese thoroughly into the hot grits is essential to create that smooth, creamy texture that melts in your mouth. Sharp cheddar provides a classic flavor, but experimenting with cheeses like Pepper Jack or Mexican Cotija can add exciting dimensions to the dish. Goat cheese also offers a tangy depth that's surprisingly sublime. Tempering the eggs by slowly mixing in hot grits prevents scrambling and integrates them seamlessly, enhancing the creaminess and binding the dish as it bakes. The addition of freshly minced garlic and a pinch of cayenne pepper elevates the taste with a subtle garlicky aroma and a gentle spicy kick, making this recipe perfect for dinners that call for comfort with a bit of excitement. For a guaranteed crowd-pleaser, bake the mixture in a buttered baking dish to develop a golden, bubbly top layer that contrasts beautifully with the soft, creamy base. Allowing the dish to rest after baking helps it firm up for easier serving and a better mouthfeel. Pair cheese grits with hearty mains like roasted chicken or a smoky sausage for a complete Southern-inspired meal. Leftovers can also be cooled, sliced, and pan-fried for a crisp, savory snack. This recipe pays homage to pioneer cooking traditions with a modern touch, making it a perfect dish for family gatherings or cozy weekday dinners. The balance of cheesy richness, garlic fragrance, and cayenne heat delivers comfort food that’s both satisfying and memorable.