Are you guys making your list of all the things you want to make for Christmas yet? I am! Then again, that’s probably no surprise to all of you. I usually do the same thing every year for breakfast on Christmas morning, homemade cinnamon rolls and sausage balls. My kids love it, it’s easy, and it’s something we can grab and eat while opening gifts. But if you are one of the families that goes all out Christmas morning, then these grits should no doubt make their way to your table that special morning! These are so yummy, creamy, and delicious!
If you are from the South, you no doubt have grits on a regular basis. At least any normal Southern family does. I remember the first time we went to Boston with my son for his first surgery up there, he was just a little toddler, about 20 months old. It was the morning after his surgery and my hubby was headed downstairs to grab up some breakfast from the hospital cafeteria and I asked him to pick my son up some grits. He looked at me like I had totally lost my mind! I had no idea people up there didn’t eat grits! Why on earth not? They are so friggin’ good! My family’s favorite way to eat grits is just the regular old way – nothing but a little butter and salt, but every now and then we like to switch things up and have cheese grits. And on those occassions, this is the recipe (if you can even call it that, I usually just dump the ingredients together but did take the time to measure for y’all) that I always use. Hope y’all enjoy!
P.S. Once again I aplogize for the horrible picture. Dang these short days that leave me with nothing but darkness to photograph my dinner recipes!
1 cup instant grits
2 eggs, lightly beaten
6 ounces grated Cheddar cheese (about 1 1/2 cups)
salt and pepper, to taste
1/3 cup milk
3 tablespoons butter
Preheat oven to 350 degrees F. Cook grits according to package directions. Add remaining ingredients and stir to combine well. Bake for 30-40 minutes or until partially set, cheese is melted, and casserole is completely heated through. Serve hot.