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Garlic Cheese Grits

Christmas at the Big House, Dede’s House, is December 25th complete with a White Elephant, Aunt Kitty’s Squash Casserole, and stockings for anyone in the third generation of cousins. But Christmas on Hickory Hill falls on December 26th. With two grandparents, eight adults, eleven grandchildren, three dogs, and a cat, we have set up several traditions; one of which is a sit-down holiday breakfast. Susi decided one year that we needed garlic cheese grits, and it took us a couple of years to get it right. One year, we made grit soup. Another, the garlic overpowered us all, and we stayed clear of mistletoe and each other. While tweaking grillades and grits for a Sunday brunch, I settled on this recipe, this ratio, a tip from Cantina Laredo, and slow cooking grits!

3 cups of chicken stock

3 cups of milk

2 T of butter

2 cups of slow cooking grits

1 cup of shredded cheddar

2 tsps of garlic salt

~ Bring chicken stock and milk to boil.

~ Add butter and grits, stirring continually to avoid clumping.

~ Simmer for 20 - 30 minutes.

~ Stir in cheddar and garlic salt.

~ Serve immediately.

“No self-respecting Southerner uses instant grits. I take pride in my grits.”

~ “My Cousin Vinny”


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