I am looking for the recipe that was on the back of the Callaway Gardens stone ground grits package many years ago for cheese grits casserole.
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Wow, you sure do get around. It's hard to do any research on this without running into 10-20 more results of you posting this question. Here's to being thorough.
That said, I assume you (or someone else endeavoring to respond to your question) are the person who emailed Callaway Gardens just before I did, so you probably have this by now.
In any case, here's what they sent back.
1 cup grits
4 cups of water
2 cups of sharp grated cheese
1 stick butter
Dash or so of Tabasco
Cook grits according to the package-combine all ingredients-pour into a casserole dish, and bake 1 hr. @325.
Serves 4 to 6.
I hope that serves your purpose. If not, come on back, I bet we can find you some more interesting cheese grits recipes!
I had just typed in the entire recipe when I realized it wouldn't take the answer without being logged in. By the time I logged in, the above response was posted. Here is a printed version showing the "how to cook the grits portion." And, using the Speckled Heart Grits is an important component. Enjoy!
So that attchecd very small...here is the typed version:
To prepare Speckled Heart Grits:
To 4 cups of boiling water, add 1 cup of Callaway Gardens Speckled Heart Grits and 1 teaspoon of salt. Bring to a boil, reduce heat to medium, cover and cook for about 20-30 minutes, stirring often to prevent sticking. Additional water may be addeded for the desired consistency, as the grits cook. (The addition of milk instead of water at this point gives a delightful creamy quality to the grits). Add 2 cups of sharp grated cheese, 1 stick of margarine and dash of Tabasco. Pour in casserole dish, bake 1 hour at 325. Serves 4 to 6.
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Somebody get Mitt Romney on the phone: "I ate 'cheesey' grits twice." A true man of the South that Mittens. He probably ate two sticks of margarine as well, just for authenticity sake.
But use one magic ingredient.
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