Peggy’s Cheese Grits
June 7, 2015

These are super cheesy and delicious. And gluten-free. It’s like mac & cheese meets grits.

serves 12

  • 1 1/2 Cups Dry Quick Grits
  • 4.5 cups of water
  • 1 lbs of sharp cheddar cheese grated
  • 3 eggs
  • 1 tsp Tabasco
  • 3 tsp Lawry’s Seasoning Salt
  • 1/2 tsp Garlic Salt
  • 1 stick of butter

Grease a 9×13″ casserole. Preheat oven to 350

Cook 1.5 Cups of Dry Grits in 4 cups of water (according to directions on package. you’ll have to stir this constantly)

Stir in butter and cheese until melted and blended.

Beat eggs with tabasco, lawry’s and garlic salt.

Stir eggs into grits

Add grit/cheese/egg mixture to the greased casserole dish.

(At this point you can cover with plastic wrap and refrigerate until you’re ready to cook them.)

Bake for 1 hour at 350 (or until brown)