I’m a Grit, y’all. Girl Raised In The South. (No, I don’t have the shirt from Cracker Barrel). I don’t understand these people who put sugar in their grits. That’s just weird to me. Give me butter or cheese grits any ole time. And do not give me runny, watery grits. I like my grits thick and creamy. That’s just the way it is. The good way. I went to find a really great recipe for this in my trusty old church cookbook several years back. I found the winner. But, I must admit, I have had to modify it quite a bit because some of the stuff doesn’t really even exist in this day and age: like a garlic cheese log?! Seriously, though, this is phenomenal. It’s perfect with any breakfast (or by itself!). It’s also great with dinner dishes such as Garlicky Baked Shrimp , Slow Cooker Pulled Pork, or even Chicken Packets. A dear old lady that used to babysit my sister and me is the one who submitted this recipe. Mrs. Virginia Campfield was a sweet Christian lady who took the time to hang out with two little ladies and have tea parties with this awesome ice cream dessert that I haven’t seen in the stores for years called “Vienetta.” (I’m SO going to try to make that soon!) I’m so thankful for people like her who invested their time in my life with quality time and fun memories. When I cook these cheese grits, I think of Mrs. Virginia.
1 cup Grits
2 cups water
1/2 stick butter
1 cup shredded cheddar
1/4 cup milk
1 tsp salt
1 tsp Worcestershire sauce
1/2 tsp season salt
Cook grits in boiling water with salt until done. Add butter and cheese, stirring until melted. Stir in milk, Worcestershire sauce, and season salt. Serve Warm.
Yields: 6-8 servings
Recipe Source: Virginia Campfield
View Recipe Card | Print Friendly Version
Partying This Week With…
Dreaming of these cheese grits! YUM!
Thanks, Pamela! They are sooooooo wonderful! Your dreams will come true with the first bite :)!
Wow do those look good. A great idea for breakfast too!
Thanks, Michele! Yes, they are wonderful and simply amazing for breakfast. I especially enjoy serving them Christmas morning with Sausage Soufflé (recipe for that coming in a few months). They’re terrific as a side for dinner too! Hope you enjoy them as much as I do. Have a blessed day!