Wednesday, December 24, 2008

Garlic Cheese Grits

We're celebrating Christmas with my parents, brother, sister in law, and niece the evening after Christmas. My mother is roasting a pork tenderloin, baking a sweet potato casserole, and cooking green beans. Our contribution is garlic cheese grits casserole and peanut butter fudge.

This is a good breakfast/brunch dish, too. It can be made a few days ahead and refrigerated.

Garlic Cheese Grits

1 cup grits, uncooked
4 cups water
2 teaspoons salt
1 stick butter
6 ounces Velveeta, cubed
2-3 cloves of garlic, minced
(OR substitute 1 roll of Kraft garlic cheese, cut in small pieces,for the Velveeta and garlic)
8 ounces sharp cheddar cheese, grated
2 tablespoons Worcestershire sauce
good dash of cayenne pepper
paprika for top of grits

If making to eat now, preheat oven to 350 degrees.

Add grits to boiling, salted water. Cook 5 to 7 minutes until thickened. When cooked, add butter, Velveeta cheese, garlic, cheddar cheese, cayenne, and Worcestershire sauce. Put in greased casserole and sprinkle with paprika.

At this point, casserole can be refrigerated for 2 or 3 days. Bring to room temperature before baking.

Bake for 15 to 20 minutes.

Serves 8 to 10 persons.

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