When I was a kid growing up, Christmas just wouldn't have been Christmas without Cheese Grits on the table. It was as traditional in our home as candy canes are for most people. Everyone in my family had their own slight variation on the classic recipe, and some years it wouldn’t be surprising to find a bunch of family members each bringing their own version to the festivities. But generally, it was my Aunt who took home the prize for the best grits. Hers were super creamy and cheesy, and I’ve tried to recreate them here. While it might not be the most healthy of dishes, it's an extra special one to make at an extra special time of year!
Cheese Grits (Serves 6)
- 4 Cups Water
- 1 Cup Quick Grits
- 1 Tsp Kosher Salt
- 1/4 Cup butter
- 5.2 Oz Garlic Cheese (I use Boursin Cheese)
- 1 Cup Cheddar Cheese, grated
- 1 egg, whisked
- 1/2 Cup Milk*
1. Preheat oven to 350 degrees.
2. Bring the water to a boil in a large saucepan and add the grits and salt.
3. Reduce the heat to a simmer, cover and cook grits for 5 minutes or until thickened.
4. Remove grits from the heat and stir in the butter, garlic cheese and 3/4 cup of cheddar until melted.
5. In a separate bowl mix the egg and milk, and add to the grits mixture until combined.
6. Pour into a buttered 11 x 7 inch casserole dish and top with remaining 1/4 cup cheddar cheese.
7. Bake for 1 hour or until golden and bubbly.