Nana Tinsley’s Cheese Grits Recipe

The other day I was talking with a friend at the YMCA. It was right before Thanksgiving and we were daydreaming about all of the fantastic food we were going to eat while treadmilling the guilt away. I made mention of the Cheese Grits that my wife's family introduced me to some 23 years ago. I think it blew her mind when I told her the recipe was from a family that traces it's roots from Oklahoma. They are the most delicious cheese grits I have ever tasted. So you, dear reader, are in for a treat because listed below are the instructions for Nana Tinsley's Cheese Grits. They are always a holiday favorite around our house, so I thought I'd share with your family this Christmas! But, shhhh... don't tell Momma Tinsley!


  • 1 1/2 Cups Fast-Cooking Grits
  • 6 Cups Water
  • 1 1/2 Sticks Butter
  • 1 pound American Cheese, shredded
  • 2 tsp. Savory Salt
  • 2 tsp. Salt
  • "drop" of Tabasco
  • 3 eggs, separate them & beat the whites

Stir grits into boiling water according to directions and stir often to prevent lumps. Boil slowly for 15 minutes, then remove from heat. Stir in next 5 ingredients, then 3 eggs separated (yellow/yolk first, then FOLD IN beaten whites).

Bake at 250* for 1 hour (or until firm) in large casserole dish.

Try and take some time off to enjoy friends and family will you? That pile of work that you are worried about? It will be there in the New Year.

And from my family to yours... Merry Christmas Y'all!

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