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2 c grits, quick cooking
1/3 c butter
2 quarts water
2 tsp salt
1 c Monterey Jack, shredded
2 c sharp cheddar, shredded
2 eggs
1 cup milk


  1. Preheat oven to 350
  2. Put first 4 ingredients into large sauce pan. Bring to boil, then lower heat to medium. Cook 5 to 8 minutes until thickened, stirring often.
  3. Add cheese and stir for 1 min, then remove from heat
  4. In small bowl, stir eggs and milk until well blended then add to pot. Mix well.
  5. Add grits to greased 13 x 9 baking dish and bake for 1 hour.


Leftovers, if you have any, are great for breakfast the next morning. Since they will be cold, it’s easy to mold them into pancakes then heat in lightly oiled pan on medium high heat for a few minutes each side.