by Allison Tannery

Created on: June 20, 2008   Last Updated: November 29, 2011

The Even Yankees Love'em Best Cheese Grits Casserole

I'm from Georgia. Have lived in Texas, Tennessee, and South Carolina. These are the best cheese grits ever. Our friends from Albany, NY, who'd never dared to eat one teeny grit grain, asks for these every time we all get together. They're scrumptious, yall.

1. Get 6 cups of water boiling in a large pot on the stove. Stir in 1.5 C. of Aunt Jemima Quick Grits.
2. When cooked (creamy, with water absorbed), stir in:
1.5 sticks margarine
1 pound of Velveeta cheese, and do not skimp and go low fat, or less calorie, here
3. When the butter and cheese have melted in, fold gently in:
3 beaten eggs
1 t. of salt
2 t. All Seasons Salt
3-5 drops of tobasco sauce, or Louisiana Hot Sauce. More if you like it spicy.
4. Pour into a heavily buttered 9x13 casserole
5. Bake at 350 F for 1 hour, or until golden and slightly bubbly.
6. Let sit for maybe 10 minutes, to set a bit before serving.

These are incredible with biscuits and a slow cooked ham. If you want to go lighter, some fresh fruit and bagels (nod to my Yankee friends). It really doesn't matter WHAT you pair these grits with. You could just eat'em out of the baking dish. Yum!

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