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"Kevin's grits are the best I've tasted!"

- Caroline Worra, soprano


Check out these other awesome recipes from Kevin's cupboard!

Chess Pie

Overnight Coffee Cake


Kevin's Recipe for Cheese Grits

1 package (7 ounces) Gouda cheese
1 cup quick (NOT instant) grits
1 teaspoon salt
1 stick of butter
2 eggs

Pre-heat oven to 325º.

In a pan, cook quick grits in 4 cups boiling water and 1 tsp. salt. Let boil ~3 minutes, stirring, until the grits are the consistency of thick soup (basically, when the grits go "plop, plop, plop.").

Add 1 stick of butter and 1 package of (cut up) Gouda cheese (the cheese should be cut into very small pieces to facilitate melting); stir until melted. Then set pan off heat.

Put 2 eggs into a measuring cup and beat with fork. Then add milk to cup and fill to the 1 cup mark. Pour into the pan of grits (making sure the grits are off the heat, to avoid cooking the eggs).

Pour into buttered Pyrex® dish (I use a 9.5x13.5x2 dish).

Bake for 45 minutes at 325º.




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