Another tribute to my amazing grandmother, Janny. This cheese grits recipe has been in our family for as long as I can recall. As a little girl, I always knew to expect a batch of Cheese Grits to be baking whenever I went over to my grandmother's house. I can still see her reaching in her old green colored oven to pull these out and set them on the stove to cool. And it was always me standing to her left, bowl in hand with a HUGE grin on my face. And I would always hear, let it cool first or you will get burned. I trusted she knew what she was talking about...so I waited....maybe not patiently (cause that's really not my style ~giggles~) but I waited none-the-less. She obviously had this recipe memorized by the time I came along (back in the 70's - we will leave it at that for now ;) but occasionally feared she might forget it. The reason I think this is because anytime I go thru her recipe cards, I always find at least 4 or 5 copies of it written down. Or maybe she wanted all her grandkids to have a copy of it in her handwriting, I know I do!! This recipe is made for every special occasion we have, Christmas, Thanksgiving, birthday's or in this case for a weeknight comfort meal.
The next day after I made this, my mother stopped by and I wanted her to see what had been created from her mother's recipe so I went into fridge to grab it out and show her but when I pulled back the foil I was shocked to see that there was barely even 1 serving left. I started laughing when it hit me that my hubby had taken most of it for his lunch that day. I am always nagging him to take our leftovers for lunch EXCEPT I forgot to tell him that rule doesn't apply when it's Janny's Cheese Grits. He should know by now that the rules I make are subject to be changed or altered at my convenience, especially when it comes to food ~snickers~.
Easy Homemade Sausage
(skip this step, if you prefer and purchase 1 lb of your favorite sausage already seasoned)
1 lb ground pork (our grocery store carries fresh ground pork in the meat department, nothing has been added to it, no preservatives or other unnecessary ingredients and we LOVE flavoring it up to suit our taste)
1 T Bratwurst seasoning
1/4 tsp ground fennel seed
(I did not have to season with salt & pepper because it was already in my brat seasoning)
In a skillet over med high heat, brown sausage. Set aside and begin preparing your grits.
Janny's Cheese Grits
2 cups water
1/2 tsp salt
1 clove garlic (1/4 tsp garlic powder)
1/2 cup quick country grits
1/2 cup milk
2 T butter
4 oz (1 cup) sharp cheddar, grated
2 eggs (***if you double the recipe, only add 1 more egg for a total of 3 eggs)
1/4 tsp white pepper
Dollops of sour cream
2 green onions, garnish
dash Paprika on top for color
Place grits in boiling water and when it begins to thicken, add milk. When mixture reaches a boil 2nd time, add cheese and butter. In a small bowl, beat eggs and add warm grits to them to temper (this way you won't get scrambled eggs). Then add eggs slowly into the grits and lastly add the sausage, stir til incorporated. Place in a 1 1/2 quart baking dish (mine didn't need to be greased but feel free to grease yours). Add small dollops of sour cream on top, then sprinkle with extra cheese and paprika. Place in oven, preheated 350F and bake for 30 mins or until bubbly. Garnish with green onions & serve. ENJOY!!!
Makes 4-5 servings