Virginia Valentine worked with me at Memorial Hospital during the 1980s. She would bring this to work in the mornings and we would eat it in Styrofoam coffee cups piping hot. Now I make it for Christmas breakfast every year. Sometimes, Rebecca, Kent and I have it for supper on a week night. It’s great.
based on a recipe by Virginia Valentine–Pat’s friend
1 cup grits
4 cups boiling water
3/4 teaspoon salt
1/2 stick butter
6 oz Velveeta or Cheese Whiz
3 eggs
1/2 cup milk
1/4-1/2 teaspoon cayenne
1/4 teaspoon garlic powder
* In place of the Velvetta and garlic powder, use 6 oz of a garlic cheese roll if you can find it near the cheddar in the grocery store. Kraft no longer makes a version, but sometimes other brands are available. This garlic cheese is in Virginia’s original recipe.
Method:
Cook grits in water until done. Stir in butter and cheese. Beat the eggs a little and add with the milk and pepper. Bake 325 45 minutes to 50 minutes or until center is slightly puffed. Sprinkle with cheddar cheese if desired.
NOTES : If you don’t like it hot, add less pepper or none at all. You can also omit the garlic powder.
Granny, Fr. Jeff, Mary Ellen, David & Kayla at our annual Christmas Brunch
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