Grandmother’s Garlic Grits have always been the centerpiece of a Freeman family gathering. As our families have changed, this recipe has remained a constant—a warm reminder that love is the most important ingredient.

In the spirit of keeping Grandmother’s exact flavor profile alive, I have made a small modern update. Because the original Kraft “Garlic Cheese Roll” she used is no longer made, I have substituted Velveeta and a specific measure of garlic powder. This ensures that every bite tastes just as it did at her table (or for some of us, the kid’s table), keeping the tradition going for the next generation.

---

Ingredients

The Grits Base

• 4 ½ cups water
• 1 tsp salt
• 1 cup grits (standard or quick-cooking, but not instant packets)
• 1 stick (½ cup) butter
• 6 oz Velveeta cheese, cut into cubes (See Note below)
• 2 tsp garlic powder (essential to recreate the “Garlic Roll” flavor)
• 2 eggs
• ¼ to ½ cup milk

The Topping

• 2–3 cups cornflakes
• 1 stick (½ cup) butter (Grandmother notes you can use “less” here if preferred—6 tbsp is often enough)

Note on the Cheese: The original recipe calls for “1 roll garlic cheese.” These were 6 ounces. To mimic this using Velveeta, cut a standard block of Velveeta to get 6 ounces (about 1 cup of cubes) and ensure you add the garlic powder listed above.

---

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish (or a 2-quart casserole dish) with a little butter or cooking spray. Set it aside.

2. Cook the Grits

In a large pot, bring the 4 ½ cups of water and 1 tsp salt to a rolling boil. Slowly stir in the 1 cup of grits.

• Instruction: Reduce the heat to low, cover the pot, and simmer. Stir occasionally to keep them from sticking. Cook until the water is absorbed and the grits are soft (about 5–7 minutes for quick grits, longer for regular).

3. Melt the Cheese and Butter

While the grits are still piping hot in the pot, add the 1 stick of butter, the 6 oz of cubed Velveeta, and the garlic powder.

• Instruction: Stir vigorously until the butter and cheese are completely melted and the mixture is uniformly yellow and creamy.

4. The Cooling Phase (Important)

Remove the pot from the heat. Let the grits mixture stand and cool for 15 minutes.

• Why? Grandmother’s instructions are specific here for a reason. If you add the raw eggs to boiling hot grits, the eggs will scramble instantly. The mixture needs to be warm, not hot.

5. Add the Binder

In a small bowl, beat the 2 eggs together with ¼ cup of the milk.

• Instruction: Pour this mixture into the slightly cooled grits and stir well.
• Consistency Check: If the grits look very stiff or dry, add the remaining ¼ cup of milk now. The mixture should be creamy and pourable.

6. The Cornflake Topping

In a microwave-safe bowl or small saucepan, melt the second stick of butter (or slightly less, as Grandmother suggests).

• Instruction: Place the 2–3 cups of cornflakes in a medium bowl. Pour the melted butter over the cornflakes and toss them gently with a spoon until they are well-coated.

7. Bake

Pour the grits mixture into your prepared baking dish. Smooth the top with a spatula. Sprinkle the buttered cornflakes evenly over the grits.

• First Bake (Covered): Cover the dish lightly with aluminum foil. Bake at 350°F for 25–30 minutes.
• Second Bake (Uncovered): Remove the foil. Bake for another 10–15 minutes.
• Doneness Test: The dish is done when the mixture is set (it shouldn’t differ wildly when jiggled) and the cornflakes are golden brown. As Grandmother noted: “I notice that sometimes they take a bit longer to cook,” so don’t be afraid to leave them in an extra 5 minutes if the center seems too loose.

8. Rest Before Serving

Remove from the oven and let the dish rest on the counter for 10–15 minutes.

• Instruction: This “setting” time is crucial. It allows the grits to firm up so they can be spooned out nicely on a plate without running.