I'm not a big fan of Cheese Grits..but DH loved them. We always bought the instant..just add hot water!! lol

In my married years, I always used quick cooking grits,no instant, and when they were almost done, cut up cheddar cheese and stir until melted and serve.

sausage and cheese grits casserole is great, which I have a recipe that I follow.

DH used to cut up cooked sausage patties and mix in his grits. by the time he finished his procedure, everyone else was finished :o)

If your store has grits, they may be on the cereal aisle. One big tip is to salt the liquid before adding the grits. They never seem salted unless you do and believe me, you do not want unsalted grits. Ick!

Harry usually cooks ours and learned a tip from Emeril and that is to use milk instead of water when cooking and also to add the grits to cold liquid. This keeps the grits from forming "mini volcanos" which spew very hot grits everywhere. Stir them once in a while.

And, like Glenda says, use quick cooking, not instant.

You can add a little garlic powder or garlic salt in them, too. Super good! And the kids will love you even more!

I forgot. Sometimes we use Velveeta. Just add it like Glenda said.

I do them like Glenda does.. I really don't care as much for instant grits. I use the Quick Cooking... because they cost lots less and taste lots better too.

Kitt

I also forgot to tell you we add some butter--how much depends on how many grits you're cooking.

Here's a recipe that my Mother used for fancy occasions like brunch with company.

1 cup grits
1/4 lb butter (you can use a bit less)
1 "roll" or jar of prepared bacon cheese (used to be Kraft, but I haven't made this in years, it was a little jar)
3 eggs, well beaten
2/3 cup milk
1/2 cup grated cheddar cheese
bacon curls (optional)

Cook grits as instructed (I've used both regular and quick grits). While hot, add butter and bacon cheese; stir until melted. Let cool slightly. Add milk to the eggs and stir into grits mixture. Pour into greased 2 QT casserole, top with grated cheese. Bake at 350 for 45 minutes to an hour until firm. Top with bacon curls last 10 minutes.

traditionally cheese grits are made with a soft cheese like Velveeta or one of the American types of sliced cheese.

I always had blocks of cheddar cheese, that I would cut from and stir into the grits.

this recipe is like the one I used to make

sausage cheese grits casserole

1 pound bulk pork sausage
4 cups water
1/2 teaspoon salt
1 cup uncooked quick grits
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
2 tablespoons butter or margarine
3 eggs, beaten
1/2 cup milk

Heat oven to 350°F. Spray shallow 3-quart casserole with cooking spray.
In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.
Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage.
Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese.
Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving.

Here is a good one!
12 individual packages of instant grits
6 cups boiling water
1 tsp salt
2 cups half & half
2 lb. Velveeta cheese

Add grits to salted, boiling water cook for 5 minutes. Add half & half and Velveeta, stir until cheese is melted. You can add more milk if grits become too thick.

I usually use quick cooking grits but don't remember how much.

So do grits taste as good as left overs? Is it worth it to make them ahead of time and warm them later to serve them?

I will have to see if I can find grits in any local stores.

I've never had any left. Soooo I don't know about about reheating. I do know they get thick, when cooled, so you would have to add extra liquid to reheat

Sometimes we make extra just so we can fry them the next day. Grits really firm up when cooled so we put them in a baking dish and when we're ready to cook them, cut them into squares and saute them in butter.

You could also make this recipe with leftovers. I've never used mozzarella, though.

CHEESE GRIT FRIES Serves 4 to 6

1 cup grits
2 tsp. kosher salt
3 cups water
1 cup milk
1/2 cup mozzarella cheese, shredded
Garlic powder

1. Cook the grits and salt in water and milk according to the package directions. Stir in the cheese and garlic just before removing from heat.
2. Carefully pour the hot grits into a large, shallow plastic container. Allow the grits to cool down to room temperature. Cover, then chill overnight.
3. When ready, overturn the grits onto a large cutting board and cut into 1/2¡å wide pieces. Lay them on a parchment paper covered baking sheet and bake in a preheated oven at 425 degrees for 30-40 minutes or until browned. Flip them once to brown all sides.

I've made this one with great success. I was introduced to it in Montross, Virginia, at a pig roast. It was so good, I had to have the recipe!

Garlic Cheese Grits ( mmm Delicious!)

1 C. quick cooking grits
1 egg
½ C milk
2 C grated sharp cheese
1-2 T melted butter
1 large clove garlic, finely chopped
½ tsp salt
1/2 C chopped sweet onion (optional)

Cook grits according to package instructions. Beat egg slightly, add milk and beat a little more. Add egg/milk mixture, cheese, onion, butter, salt and garlic to grits. Stir until cheese melts. Pour into greased casserole and bake 30 minutes ate 350Â, or until set.

Quantity is easily adjusted.