Top Rated Cheese Grits Recipes

Spicy Shrimp & Cheese Grits
As an impressionable Mississippi lass who wanted to absorb (literally and figuratively) everything I could about cooking, one of the kitchens in which I was most in awe was that of Sissy Eidt, mother of my friend Margaret. Sissy was constantly making casseroles, not only for her family, but also for others in need of edible TLC. And man, could she cook. This dish is a particular favorite. It’s adapted from Ladies’ Legacies in Natchez, a cookbook she co-wrote with her cousin Mary Eidt. This includes shrimp and crumbled bacon, which takes it over the top and on into heaven. From Southern Casseroles, by Denise Gee. 
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4.5
Pumpkin-Sage Cheese Grits
Elizabeth Karmel is the executive chef of New York City and Washington, DC’s Hill Country Barbecue Market, Hill Country Chicken and the soon-to-be opened Hill Country Barbecue Market Brooklyn 9. A master of the grill, Karmel also knows how to expertly craft soulful dishes using humble Thanksgiving leftovers. She recommends using leftover ingredients to create a delicious breakfast for guests the next morning. For this recipe and more, check out our roundup of 10 dishes Southerners always have on their Thanksgiving table.
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4
Eggs
This is a soul-satisfying breakfast best made on a leisurely morning while listening to good, loud music. It won’t take long unless you use stone-ground grits and if you soak the stone-ground grits overnight even those will cook fairly quickly. Click here to see the story What's a Grit? 
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4
The menu at this Alabama diner in My Cousin Vinny is the definition of no-frills. Only three items are listed: breakfast, lunch, and dinner. Out-of-towners Vinny (Joe Pesci) and his fiancé (Marisa Tomei) are New York-jaded and thoroughly confused — especially by the ladleful of lard used to grease the flattop. When Vinny asks what’s on his plate, the cook is incredulous: “You never heard of grits?” Heard of them, yes, Vinny’s just “never seen a grit before.” And in his defense, most people from the northeast haven’t. The southern chef recommends simmering the grits in water for 15 to 20 minutes, then serving them with butter. But, to add a bit of tang, we simmer ours in buttermilk, and serve them with goat cheese — plus a six-minute egg, for breakfast.   Click here to see 15 Star-Quality Recipes from Famous '90s Movies
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