This weekend G headed home to his high school reunion. Knowing I’d be alone with the kids for a few nights, I thought I’d whip up some yummy meals ahead of time to avoid resorting to boxed macaroni & cheese.

Breakfast is always a headache for me. I mean literally, I have a headache during breakfast. I just can’t get to my coffee quickly enough! Maybe I should put it next to the bed? Anyway, I thought to myself, “What’s a surefire breakfast that everyone loves & that will fill the kids up all morning?” and instantly thought of my dear dad’s cheese grits recipe. My dad makes the best breakfast and this is probably everyone’s favorite dish. Two Easters in a row I’ve served it and there have never been leftovers. Plus, they’re easy.

Here’s what you need:

INGREDIENTS:
8 c water (for grits)
1 1/4 tsp salt
2 c grits
4 eggs
1 c milk
2 tbsp butter
1 or 1 1/4 lb cheddar, grated
1 1/2 tsp Worchestershire sauce
1/2 tsp cayenne
paprika & parmesan to sprinkle on top

1. Set water to boil. (I leave the lid on as it boils faster.)

Look, I even took a pic of the control knob.

This thing was so dirty I was compelled to Photoshop it. Not clean the actual knob, just Photoshop the picture of it. Did I really do that?

2. Whisk eggs & 1 tsp salt.

Then add milk & beat.

3. Your water should be boiling by now. Listen VERY carefully. Read VERY carefully. Read BEFORE you attempt. FOLLOW DIRECTIONS. This is the only part that requires care. I took the liberty of doing this carelessly and you’ll see what happened to me. Ok. Ready?

READ FIRST:
Add 1 tsp salt to the water. Next slowly add grits to boiling water STIRRING ALL THE WHILE. Do NOT stop stirring to run for your camera or call your dad to ask about when to add butter. If you do, you’ll have this or these:

Grit balls

I had to start over on the grits. Dad blame it! Here’s what they should look like:

Ok. NOW you’re ready to add the grits. Go for it!

Once you’ve added & stirred ALL the grits, turn the heat down low, cover & finish cooking. Every once in a while take a gander in there & give it a stir. Should take about 30 minutes but check your grits instructions as they can vary. Should be sort of cream of wheat-y in texture – viscous but pourable.

5. Preheat oven to 350 & grease a casserole dish.

6. Slowly add cooked grits & butter to egg mixture, stirring constantly. Add cheese, Worchestershire sauce & cayenne. STIR, STIR, STIR!! You want that mixed “real good.”

If you’re short on time you can use pre-grated cheese. I don’t think it tastes as good. But I usually kick myself for NOT buying it.

Look at that!

Mmmmmmmmmmmmmm!!!

7. Sprinkle some grated parmesan (or a handful of the cheddar if you prefer or if you just don’t have any parmesan cheese) & paprika on top. Bake until bubbly & browned (about an hour.)

BEFORE:

AFTER:

Some of these directions are loose – that’s just how it is. In fact, when I called my dad to ask him about the butter, “Dad, when & where do I add that butter?” he laughed and told me, “Whenever you want! Add it to the hot grits, or add it to the egg mixture, or forget to add it. Nobody will say you didn’t add it at the right time or “Oh, you forgot the butter!”

I felt like a real square.

So, don’t worry! As long as you slowly add things and stir, stir, stir you will be fine!

As you can see, I made the half recipe since it was only the 3 of us. It’s easily halved if needed.

Final verdict: these grits BOMBED for my kids. Neither one of them would touch them though Maddie’s eaten (& loved!) them twice. I ended up eating theirs and mine. Great.

Oh well. You win some & lose more. I love ‘em & they’re great reheated for a few days!