Cheese Grits

My first inspiration for this dish came – a LONG time ago – from Nathalie Dupree. This was WAY before the Food Network, where cooking how-to shows would air on PBS stations. I used to record those PBS shows on my VCR and watch them when I got home — writing down all the recipes by hand. I loved the way Nathalie cooked rich foods with a definite Southern flair.

Then came the Food Network and Paula Dean – along with a host of other personalities, each with their own flair for Southern cooking. 

This recipe is a tried-and-true combination of things I learned from ideas I gleaned from each different recipe variation, along with a lot of trial-and-error in the kitchen!


  • 2 1/4 cups whole milk
  • 2 1/4 cups water
  • 1 teaspoon salt
  • 1 cup quick-cooking grits
  • 6 ounces package processed cheese (such as Velveeta(R)), cubed
  • 3/4 pound sharp Cheddar cheese, cubed
  • 1/4 cup butter
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup flour
  • 2 eggs, beaten


  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×12-inch baking dish.
  2. Bring milk, water, and salt to a boil in a large saucepan; gradually sprinkle grits into the boiling liquid, stirring with a whisk to combine. Cook over medium heat, stirring frequently, until thickened — about 5 minutes.
  3. Stir processed cheese, sharp Cheddar cheese, butter, cayenne pepper, garlic powder, and flour into grits, stirring until cheese has melted. Let the mixture stand until cooled somewhat, about 10-15 minutes. Stir beaten eggs into grits; transfer to prepared baking dish.
  4. Bake in the preheated oven until the top is lightly golden brown and the grits are set, about 45 minutes.
Before baking, ready to go in the oven!

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