Directions: |
Directions:Boil water, add grits and cook about five minutes, or a little more. Stir frequently (or they'll stick) and keep a splatter screen handy as the grits do quite a bit of "popping". Add butter and stir to mix. Over low heat, add remaining ingredients and stir until cheese is melted. Pour in casserole dish. Sprinkle with paprika. Cook at 350º for 25 to 30 minutes. Bake with a loose foil to keep grits from drying out.
I like to serve this with ham steaks and red-eye gravy (see recipe in the Meats section). |
Personal
Notes: |
Personal
Notes: Back in 1980 the Lutcher Theater, a 1500-seat performing arts facility, opened its doors in Orange. It was the first of its kind in the Southeast Texas region. My husband Joe was the Chairman of the Board. The gala opening performance was the fabulously entertaining Liberace! This was such a big event for Orange! People came from far and wide to the opening. A group of us were trying to plan the after-theater supper and struggled with what to serve at 11:30 at night. We decided on brunch fare and I gave the caterer my cheese grits recipe to include in the menu. I sat next to Liberace at the supper. He had never had cheese grits before and asked what he was eating. I explained to him what they were. He loved them so much that he said he wanted the recipe. He said he was headed back to Las Vegas the next day and had a brunch to host and he wanted to serve the cheese grits and asked me how to make them. We sat and had a lovely conversation as I taught him the art of making cheese grits!
Below is a copy of an old newspaper clipping of the event. Top photo - me with Liberace. Bottom photo - Joe with Liberace. You probably can't read it, but the article describes Liberace's performance that evening, his extravagant outfits, jewels, and his antics! What a wonderful, funny, engaging, magnificent entertainer he was!
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This recipe for Cheese Grits is from