The Belle’s Garlic Cheese Grits

Hey y’all! Welcome back to the All Things Southern kitchen. Cheese grits aren’t rocket science, but they are downright good eating, so I’ll be happy to show you how I stir up mine!

“The Belle’s Garlic Cheese Grits”

8 cups water
2 cups quick-cooking grits
2 eggs
2 cups extra sharp cheddar cheese
½ pound Velvetta
1 stick butter
Teaspoon of garlic
½ teaspoon cayenne pepper
Salt and black pepper

We’ll begin by taking a big glass bowl and combining two cups of quick cooking grits with 8 cups of water. (For the love…please don’t use Instant Grits. Instant Grits are not grits. And I’m going to leave that right there before I get all worked up. )

Cook in the microwave on high for about 8 minutes. Afterwards, we’ll stir in a stick of butter, ½ pound of Velvetta, and one cup of grated sharp cheddar cheese. Now, we’ll add two eggs, but we’ll need to temper them first by cracking them into a separate small bowl and gradually stirring in a little of the hot grits. This prevents the eggs from cooking, y’all. You don’t want scrambled eggs in your grits. Alongside your grits, that’s okay, in your grits, that’s not good and your mama’s going to frown at you if she sees it. Once your eggs are tempered, we’ll add ‘em into the rest of our grits.

Now we’ll season ‘em with a teaspoon of garlic powder and a ½ teaspoon of cayenne pepper. Salt and pepper, to taste and finish with the remaining cup of grated sharp cheddar. IF these are for us, I’m going to add diced jalapenos. If I’m serving them to a crowd, like the baby shower, I’m going to leave them out. Slide in a 375 degree oven and cook for about 30 minutes until they’re hot through and through, beginning to firm up, and the cheese on top has melted. YUM! That’s the Belle’s Baked Cheese Grits and they’re mighty good eating, from the All Things Southern kitchen to yours!

Hugs,
Shellie