Skip to main content

Garlic Cheese Grits Casserole

I love grits however prepared and it is probably an acquired taste but, I loved grits dishes when I first had them living in Louisville and it even made a Southerner out of Bill when grits won him over.


It’s kind of funny also that after we were married and had lived in Louisville a while, he was the one with the strong southern accent, and I was the one who grew up there!  I always knew he was a gentleman, and then realized he was a southerner too at heart, truly a southern gentleman!  

The Grit Poem
   Here's an ode to the lowly grit.
   The more you eat the better they git.
   Ye can get 'em yellow, ye can get 'em white,
   makes no difference if you cook 'em right!
   Eat 'em at breakfast, lunch or dinner.
   Anytime ye eat 'em, they're a winner.
   Eat 'em with eggs and a little meat,
   Without grits no meals complete!
   Some folks like 'em kinda bland.
   Others say butter makes 'em grand.
   As for me, just bring 'em on.
   ain't no way to fix 'em wrong!
   There's a special place in my heart
   for the farmers who do their part.
   To them I owe many thank  ye's.
   'cause without grits, we'd all be Yankees!
   Now don't ya'll Yankees start a fuss.
   We're glad ya'll moved here with us.
   Pick up a spoon and put 'em in your mouth,
   you'll thank God you moved down South!
   The best advice I've ever given,
   if you ain't eatin' grits, then you ain't livin!
   then you'll  enter  at Heaven's gate,
   and you'll  find grits are on your plate!
   Let me make just one more rhyme.
   It'll soon be breakfast time.
   No matter where you go to eat,
   be sure you get that Heavenly treat.    GRITS !!!!!
 William D. Faulkner
There really is a huge difference between commercial milled grits and stone ground grits.  I had never eaten stone ground grits until we took a trip to Savannah, Georgia and there was no turning back.  It is remarkable that being stone ground can make such a big difference.   

Since I haven't found stone ground grits around here, I order mine from Nora Mill Granary just as I do my stone ground corn meal.  Here is what the folks at Nora Mill say about grits:  “Mass-produced grits are steamed to loosen the tough outer shell before the grains are dried, and the hull, bran and germ are removed, leaving a product somewhat lacking in nutritive content – not to mention taste.  Nora Mill Stone Ground Grits are stone ground from dried, hulled, locally grown corn kernels and always include the nutritious and flavorful germ of the corn.  The germ is rich in niacin, iron and riboflavin.”  They made a believer of me as their grits are not only tasty; they have a great crunchy, gritty texture also!

If you have never eaten grits, you are in for a surprise and now is a great time to try the versatile dish.  Grits can be made spicy by adding jalapeno peppers or shrimp, bacon, scallops, crab, mushrooms, andouille or any other kind of sausage, whatever you like!  Here is a great delicious grits casserole recipe loaded with cheese and garlic, having a great creamy yet crunchy texture:

Garlic Cheese Grits Casserole


4 ½ cups water
1 teaspoon salt
1 cup stone ground grits
1 stick butter
1 tube Kraft Garlic cheese*
2 eggs, beaten
½ teaspoon baking powder
½ cup shredded cheddar cheese, optional

Bring water and salt to a boil. 
Slowly stir in grits and return to low boil.
Cook for 5-10 minutes until thickened.
Add garlic cheese and butter to hot grits and stir until melted and incorporated.
Pour 2 beaten eggs into measuring cup and add enough milk to make 1 cup liquid.
Slowly stir the egg mixture into the grits.
Cook 2-3 minutes.
Pour the mixture into a greased casserole dish.
If desired, sprinkle top with ½ cup shredded cheddar cheese after 30 minutes of baking.
Bake at 350 degrees for 1 hour.

*If you can not find a roll of Kraft Garlic Cheese, substitute 1 ½ cups grated cheddar cheese and 1-2 teaspoons garlic powder, depending on how much of a garlic taste you want.  Or, try 10 ounces herb and garlic cheese, such as Boursin.

Yummers!!!  Love those grits, y’all!


Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird


ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews