Cheese Grits

Can you be southern and not eat grits? I am not sure it’s possible.

Christmas brunch has been a tradition every year as long as I can remember and it is our designated grit eating event. We rarely make them other than at the brunch.

When I was a little my grandparents and great-aunts and great-uncles all came to our home late Christmas morning. Mom outdid herself for this meal. She set the prettiest Christmas tables and we had the most delicious food.

We still do Christmas brunch. My sisters and our families all come. Sometimes we have others that we invite. But it is our standing date…mid morning on Christmas day.

This recipe is one we have used every single year. It is one of my faves! So simple and yet so very delicious.

It is a great make-ahead dish. You can do everything but bake the grits a day or two before and then put them in the oven on the day of your event!


 The decorations were often pinecones, fresh cut holly and magnolia. Simple but beautiful.

The decorations were often pinecones, fresh cut holly and magnolia. Simple but beautiful.

Click HERE for the printable recipe

1 cup of grits, cooked following the package directions
2 eggs, beaten
1 roll of Kraft garlic cheese
(or 1 package of finely chopped shredded sharp cheddar with t of garlic)
1 stick of butter

Take the prepared grits and stir in the cheese with cheese and butter. Mix until completely melted. Add the 2 eggs and mix well. Bake at 350 degrees for 30-40 minutes. Yields around 1 1/2 quart bowlful.