Cheese Grits, A Southern Treat

Wendy Williams and her husband Lee, along with their three daughters have lived here in Peachtree Corners for almost 15 years. Their youngest daughter Elizabeth was 9 months old when they moved here and is now at the age that she enjoys having friends over, as do her older sisters, Alicia and Carol Ann. There are several things that they like for their mom to serve when friends come and one of those is her cheese grits. 

Wendy grew up “Up North” as some folks say and her mother Joanne Franck did as well. William’s mom, spent most of her days in the North but for a short window of time lived in Virginia where Wendy was born and lived for her first 7 years. During those years in Virginia, Franck soaked up the culture and comfort and loved every minute of it. When the time came she was sad to leave the South and the good friends she had made. One thing that she took with her and shared with her new friends and neighbors was the recipe below. 

Now Williams and her girls enjoy preparing and serving this to their friends when they come to visit. Almost like a cheese souffle, try this versatile side dish for a special meal at your house. 

Cheese Grits

preheat oven-350 degrees
ingredients:
1 cup quick grits
6 Tb. (¾ stick) butter
6-8 oz. Velveeta Cheese
6-8 oz. grated cheddar cheese
4 eggs
2 cups milk

prep:

With 3 cups of water and 1 cup of uncooked grits prepare grits according to package directions

When grits are done stir butter into grits until melted.

In a large bowl lightly beat together eggs and milk.

Add cheeses and hot grits to bowl and stir until well combined and cheese is melted.

Put mixture into well greased (I use cooking spray) 13”x 9” baking pan. 

Bake at 350 degrees until brown on top. 

This is a great side dish with bar-b-qued meats, ham and chicken. It’s good for serving all year round.