When Alex and I spend Christmas weekend with his family in Little Rock, cheese grits are always on the menu. Decadent and always a delightful addition to the brunch spread, I realize I hadn’t tried my own hand at cheese grits at home. I experimented with a recipe that called for paprika, but I quickly discovered that Rendezvous Memphis seasoning is the key instead! A well-balanced, slightly smoky flavor complements the cheddar cheese perfectly.
The best part? You can prepare and store these overnight in the fridge the day before — just pop them in the oven as the house begins to wakes up on Christmas morning!
3 cups milk
3 cups water
1 1/2 cups old-fashioned (not instant!) grits
Pinch salt
1/4 cup (half a stick) unsalted butter
3 cups shredded cheddar cheese
1 tablespoon Worcestershire sauce
2 teaspoons Rendezvous Memphis seasoning, divided
3 eggs
Heat milk and water in a large pot until boiling. Whisk in grits and turn heat to medium, whisking often until grits are smooth and creamy, about 20 minutes.
Remove grits from heat and immediately add butter until melted. Then, add cheese in batches and stir until melted and combined. Add Worcestershire sauce and 1 teaspoon of Rendezvous seasoning to the grits, mixing well.
In a small bowl, beat eggs. Add a small amount of hot grits to the eggs to temper them, stirring well. This helps the eggs reach the right temperature to fold into the grits without accidentally scrambling them!
Slowly add the egg mixture to the cheesy grits, stirring continuously. Pour grits into a lightly greased 2-quart baking dish. Sprinkle with remaining Rendezvous seasoning.
If cooking immediately: Preheat oven to 325F. Bake, uncovered, for 25 minutes. Let rest for 10 minutes before serving.
If cooking the next morning: Cool, then cover and refrigerate overnight. Preheat oven to 325F and remove the baking dish from the refrigerator to sit for 15 minutes. Bake, uncovered, at 325 for 1 hour. Let rest for 10 minutes before serving.
