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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Cheese Grits Recipe

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This recipe for Baked Cheese Grits is from Our Lady of Lourdes Catholic School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. grits (I use Quaker Golden Grits)
1 - 6 oz. roll Kraft Garlic cheese (in refrigerated section)
1 - 10 oz. package Kraft Sharp Cracker Barrel
1 stick butter, softened
1 tbsp. Worcestershire sauce
Directions:
Directions:
Cook grits according to package directions. About five minutes on low heat, after it comes back to a boil.
Cut cheese into small cubes or grate.
Add butter and cheese to hot grits and stir until it melts.
Pour into casserole.
Sprinkle with sweet, not hot, paprika.

Double recipe fills 3 quart casserole 9 x 13 x 2. Bake in preheated oven for fifteen minutes or until bubbly around edges. Time varies with temperature of grits when placed in oven. When baked, let it sit for a few minutes to firm up.
Personal Notes:
Personal Notes:
Can be refrigerated overnight. Allow extra time for baking.

Marion Frosio from Ruth Negele 1963

 

 

 

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