Vintage to Modern Garlic Cheese Grits

This southern classic started as a way to revamp left over grits and other breakfast staples for lunch or dinner on the farm. Grits were rewarmed with butter and fresh cream scooped off the top of the morning cow milking after it had “settled out” then fresh crushed or finely minced garlic, salt and pepper added. An egg was beaten with a little more cream. The egg mixture was stirred into the grits and it was put into an iron skillet with a simple homemade farmer’s cheese diced and crumbled (sprinkled) on top (which doesn’t melt like other cheeses) and baked in a “moderately hot” wood fired stove oven. Then served with any left over bacon, ham, or sausage crumbled on top. A recipe passed down through many, many generations. Vintage Farmer’s Cheese and Garlic Grits, originally simply called Garlic Grits, were a bit different from the garlic cheese grits recipes of today as you can see here:

“For each cup or so mornin grits add splash cream from this mornins milking once its settled out and a bit this mornins churned butter. Just enough get it smoothed out and rid any lumps. Cut up and crush bout half garlic clove for every cup or so grits and stir it in with some salt and pepper. Beat just the one egg with cream and stir it in them grits. Rub skillet down with a chunk of pork back fat or bacon before puttin the grits in there or some butter if you have to. Crumble some cut up cheese on top. Bake in moderately hot oven. When done crumble this mornins pork fixins on top”

If you ever want to give it a try I do have the recipes for Farmer’s Cheese, butter, and breakfast sausage which is something that can be made at home without any need for cultures or aging. And you won’t have to butcher a pig or cow nor milk any cows and the butter can be made in a food processor, stand mixer, or blender instead of an old fashioned butter churn! As a young a child I sat on my grandma Betty’s and great grandma Addie’s screened in back porch and took turns with my sister churning butter in that butter churn. I much prefer my modern day kitchen appliances!

Let’s try a more modern take on this southern classic!

Butter a 13 x 9 baking dish and preheat oven to 350 F.

Beat or whisk egg, milk, salt and pepper, and tobasco together in a bowl; set aside.

Prepare grits as directed on package but also adding garlic powder.

When grits have thickened, reduce heat to low and stir in butter.

Add 1/2 cup cheddar cheese and stir until melted . Remove from heat and stir in seasoned egg and milk mixture.

Spread evenly into buttered baking dish and top with remaining cheddar and gouda cheeses.

Place in oven and cover with a loose sheet of foil. Bake 55 minutes. Remove foil and bake for 5 minutes more or until bubbly, slightly browned and crusty.

Remove from oven and allow to rest for a half hour before serving warm especially in fall and winter. Alternately, you can allow to cool and refrigerate for 2 to 4 hours to serve chilled in spring and summer although it can be served warm if preferred. Place a bottle of tobasco on the table when served for optional individual use.

Can be prepared the day before, covered with foil, and placed in refrigerator until ready to bake the next day. Loosen foil before baking.

Refrigerate any leftover covered. Can be eaten cold or reheated in the microwave or in the oven covered loosely with a sheet of foil. You do not have to remove the foil to brown the top when simply reheating.