top of page

Garlic-Cheddar Grits

(by Sarah Goodrich)


1/2 c. grits (not instant)

3/4 stick of butter, softened

1 1/2 c. grated cheddar cheese

2 garlic cloves, minced

1/4 c. milk

2 eggs

1/3 t. salt

1/4 t. pepper

Preheat oven to 325 F. and spray an 8 x 8 baking dish with cooking spray.

Cook grits according directions on the box.

When done, add butter, cheese, garlic, and milk.

Warm over medium heat, stirring until ingredients are combined.

Remove pot from heat and allow to cool to lukewarm.

Whisk eggs with salt and pepper, and add to warm grits mixture.

Stir everything until combined and pour into baking dish.

Bake for 30 - 40 minutes or until beginning to brown on top.

Serve immediately.


(Read Grits and Grit, the story that accompanies this recipe.)

Recent Posts

See All

Gołąbki (Crispy Fried Cabbage)

(by Laurel DiGangi) 5 c. cooked white long grain rice 1 1/2 large onions, finely chopped 1 - 2 T. butter 3 lb. ground beef salt, pepper, and garlic powder to taste 2 eggs 2 large heads of cabbage butt

Strawberry Ice Cream

(by Celeste Miller) (using a hand-cranked ice cream freezer) 2 c. mashed fresh strawberries 2 c. whole milk 2 c. heavy cream 1 c. white sugar Combine all ingredients thoroughly, and pour into the can,

Shepherd's Pie

(by Lally Pia) For the filling: 1 1/2 lb. ground beef 1 large onion, chopped 1 stick celery, chopped 1 t. finely grated fresh ginger root 1 t. finely chopped garlic (2 cloves) 2 T. chopped cilantro 6

bottom of page