Parker Cheese Grits

The most requested side dish for any holiday or potluck offering from my kitchen is Cheese Grits. Every year about this time I can count on making it at least 3 times – once for our church Thanksgiving dinner which is always the Sunday night before Thanksgiving, again for our family Thanksgiving dinner table, and again at Christmas. Years ago, I usually included it for Christmas morning breakfast, but as our family grew older and larger, I began to make a double recipe for heartier meals. I originally used a recipe from a cookbook titled The Texas Experience, given to me in 1984 from my friend Sondra Skaggs. I make a variation of that recipe now because some of the ingredients it called for are no longer available, and I long ago memorized it. But I still open that cookbook and read Sondra’s inscription “To my very best friend with much love . Merry Christmas 1984. Sondra. Then the book practically falls open to the most used page with its directions for “Zippy Grits.”  In my opinion, print cookbooks like this one will never be replaced by online recipes! Thank you, Sondra!

 

Parker Cheese Grits

1 cup quick grits

4 cups water

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 cup butter

2 cups shredded Mexican Blend Cheese (may use only cheddar if desired)

1/2 cup milk

2 eggs, well beaten

Preheat oven to 350 degrees.Bring 4 cups water to rapid boil, add salt and garlic powder. Add grits, stirring.  Cook for 4-5 minutes or until thickened. Turn off heat.  While grits are still hot, add butter and cheese, blending well. Add milk to beaten eggs.  Drop a spoonful of hot grits into egg and milk mixture and stir, tempering eggs before adding to pot of hot grits. Stir to combine, then pour into buttered  8X11 inch casserole. Bake at 350 degrees until mixture is set and top is golden brown, 45-55 minutes

 

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