Pegge’s World Famous Cheese Grits: A Southern Comfort Classic

My grandmother, bless her heart, was a stickler for tradition, especially when it came to Southern cooking. I remember countless Sunday mornings filled with the aroma of bacon sizzling, biscuits baking, and, of course, a bubbling pot of cheese grits. While I experimented with all sorts of fancy fare in culinary school, nothing quite brings me back home like the memory of those creamy, cheesy grits – a dish so simple, yet so deeply satisfying. I’ve adapted a fantastic recipe that will transport you straight to a Southern kitchen, filled with love and comfort.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Gluten-Free

Ingredients

• 1 cup uncooked grits
• 1/2 cup butter, cut into chunks
• 3/4 lb Velveeta cheese, cut into chunks
• 2 teaspoons Lawry’s Seasoned Salt
• 1 dash Tabasco sauce
• 2 eggs, lightly beaten

Equipment Needed

• Large saucepan
• Whisk or spoon
• Greased baking dish (9×13 recommended)

Instructions

1. Begin by cooking the grits according to the package directions in a large saucepan. Different brands and types of grits will have varying cooking times and liquid ratios, so always refer to the instructions on your specific package for the best results. Typically, this will involve bringing water or broth to a boil, slowly whisking in the grits to prevent clumping, and then simmering until the grits are tender and have absorbed most of the liquid.

2. Once the grits are cooked and creamy, reduce the heat to low. Now it’s time to add the magic! Stir in the butter chunks, Velveeta cheese chunks, Lawry’s Seasoned Salt, and a dash of Tabasco sauce. Stir continuously until the butter and cheese are completely melted and the mixture is smooth and well combined. This step is crucial for achieving that perfect, creamy texture. Be patient and keep stirring to prevent the cheese from sticking or burning to the bottom of the pan.

3. In a separate small bowl, lightly beat the eggs. Tempering the eggs is essential to prevent them from scrambling when added to the hot grits. To do this, take a spoonful or two of the hot grits mixture and slowly whisk it into the beaten eggs, stirring constantly. This gradually raises the temperature of the eggs, preventing them from curdling.

4. Now, gently pour the tempered egg mixture into the saucepan with the grits and cheese. Stir well to thoroughly incorporate the eggs into the grits. The eggs will add richness and help to bind the mixture together during baking.

5. Pour the grits mixture into a greased baking dish. A 9×13 inch dish works perfectly. Make sure the dish is well greased to prevent the grits from sticking and to ensure easy serving.

6. Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 1 hour. The cheese grits are done when they are golden brown on top and set around the edges. A slight jiggle in the center is fine, as they will continue to set as they cool.

Expert Tips & Tricks

• Grits Selection: Stone-ground grits offer a more robust, nutty flavor compared to instant or quick-cooking grits. However, they require a longer cooking time. Experiment with different types to find your preference.

• Cheese Quality: While Velveeta is the traditional choice for this recipe (and contributes to the signature creamy texture), you can experiment with other cheeses. Sharp cheddar, Monterey Jack, or even a blend of cheeses can add interesting flavor variations. However, be mindful that using different cheeses may affect the overall texture.

• Make-Ahead Magic: These cheese grits can be made ahead of time. Prepare the mixture as directed, pour it into the baking dish, and cover tightly with plastic wrap. Store in the refrigerator for up to 24 hours. When ready to bake, remove from the refrigerator and let it sit at room temperature for about 30 minutes before baking as directed.

• Preventing Sticking: To prevent the grits from sticking to the baking dish, grease it generously with butter or cooking spray. You can also line the bottom of the dish with parchment paper for extra insurance.

• Low-Fat Option: As noted by the original recipe creator, you can use light Velveeta and reduce the butter to 1/3 cup without noticeably impacting the taste.

Serving & Storage Suggestions

Serve these cheese grits hot, straight from the oven. They make a delicious side dish for breakfast, brunch, lunch, or dinner. They pair perfectly with eggs, bacon, sausage, shrimp, pulled pork, or grilled vegetables. Garnish with a sprinkle of fresh chives or a drizzle of hot sauce for an extra touch of flavor.

Leftover cheese grits can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave in short intervals, stirring occasionally, until heated through. You can also reheat them in a skillet over low heat, adding a splash of milk or broth if needed to restore the creamy texture. Freezing is not recommended as the texture of the grits can change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	425.4 kcal	N/A
Calories from Fat	267 g	63%
Total Fat	29.7 g	45%
Saturated Fat	18.4 g	91%
Cholesterol	147.5 mg	49%
Sodium	998.7 mg	41%
Total Carbohydrate	26.2 g	8%
Dietary Fiber	1.2 g	4%
Sugars	4.8 g	19%
Protein	13.4 g	26%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Cheese Grits: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the grits mixture for a spicy kick.

• Garlic Herb Cheese Grits: Sauté some minced garlic in butter before adding it to the grits, along with some fresh herbs like thyme, rosemary, or parsley.

• Bacon Cheese Grits: Crumble cooked bacon into the grits mixture for a smoky, savory flavor.

• Shrimp and Grits: Top the baked cheese grits with sautéed shrimp, Andouille sausage, and a Creole sauce for a classic Southern dish.

• Vegetarian Option: Replace the Velveeta with a vegetarian cheese alternative to make this dish vegetarian-friendly.

FAQs (Frequently Asked Questions)

Q: Can I use instant grits for this recipe?
A: While you can use instant grits in a pinch, stone-ground or regular grits will provide a much better texture and flavor.

Q: How can I prevent my cheese grits from being grainy?
A: Cook the grits thoroughly according to the package directions, and be sure to stir the cheese and butter in until completely melted and smooth.

Q: Can I add other cheeses besides Velveeta?
A: Yes, you can experiment with other cheeses like cheddar, Monterey Jack, or Gouda, but be aware that the texture may be slightly different.

Q: How do I know when the cheese grits are done baking?
A: The cheese grits are done when they are golden brown on top and set around the edges. A slight jiggle in the center is fine.

Q: Can I prepare this recipe in a slow cooker?
A: Yes, you can cook the grits in a slow cooker, then stir in the remaining ingredients and cook on low until the cheese is melted and the mixture is heated through. However, they will not get the browned top from baking in the oven.

Final Thoughts

Pegge’s World Famous Cheese Grits are more than just a recipe; they are a taste of Southern hospitality and comfort. This dish is incredibly versatile, making it perfect for any meal of the day. So gather your ingredients, preheat your oven, and get ready to experience a true Southern classic. I encourage you to experiment with different variations and add your own personal touch to this beloved recipe. Don’t hesitate to share your creations and feedback – I’d love to hear how you made this recipe your own! Serve alongside crispy fried chicken and collard greens for a truly authentic Southern feast.