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
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9×12-inch baking dish.
- 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.
- 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.
- Bake in the preheated oven until the top is lightly golden brown and the grits are set, about 45 minutes.