Baked Velveeta Cheese Grits recipes

- salt and pepper
- 4 tablespoons butter
- cayenne pepper
- 2/3 cup quick-cooking grits
- 4 ounces Velveeta cheese (cut into small pieces, use half of an 8-ounce package)
- parmesan cheese
- 2 large eggs
- 2 2/3 cups water

- 8 ounces monterey jack cheese
- 1 teaspoon hot sauce
- 5 cups chicken broth
- 1 1/4 cups uncooked quick-cooking grits or stone-ground grits
- 3 large eggs
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon ground black pepper
- 1/4 cup whipping cream
- 8 ounces extra-sharp cheddar cheese
- 1/8 teaspoon ground red pepper

- 1/4 teaspoon black pepper
- 4 cups water
- 3 slices bacon
- 1/2 cup Velveeta cheese
- 1/8 teaspoon garlic powder
- 1 cup cheddar cheese
- 1 dash hot sauce
- 1/4 cup butter
- 1 cup quick-cooking grits
- 2 eggs
- 1 teaspoon salt

- 3 eggs
- 2 cups cheddar cheese
- 1/2 cup butter
- 2 tablespoons chopped fresh garlic
- salt and pepper
- 1 cup milk or half-and-half cream
- 2 cups yellow corn grits (not quick or instant grits)

- 6 large eggs
- seasoning salt (or use white salt)
- 1/2 cup milk
- 3 large green onions
- black pepper
- 1 (16 ounce) package Velveeta cheese
- 3/4 cup quick-cooking grits
- 2 teaspoons baking powder
- 1/4 cup butter
- 1/2 lb bacon
- 1/2 lb cooked ham

- 1 1/2 cups grits
- 2 cups water
- 3 large eggs
- 1/2 teaspoon ground red pepper
- 1/3 cup butter
- 1/2 teaspoon salt
- 1 cup cheddar cheese
- 4 cups milk

- 1 teaspoon hot sauce
- 1 teaspoon worcestershire sauce (optional)
- 1/2 (8 ounce) package monterey jack cheese, shredded (1 cup)
- 1/2 (8 ounce) package extra-sharp cheddar cheese, shredded (1 cup)
- 5 cups chicken broth
- 3 large eggs
- 1/4 teaspoon black pepper
- 1/4 cup whipping cream
- 1 1/4 cups uncooked quick-cooking grits
- 1/4 teaspoon cayenne pepper