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Cheesy Grits
Chef Tandy Wilson
City House, Nashville, Tennessee

“This is a dish that reminds me of my childhood growing up. We always had cheesy grits and I always loved them. Now I get to continue that tradition.” — Chef Tandy Wilson
thanksgiving sides- cheesy grits from City House

Cheesy Grits | Image: City House

Cheesy Grits

Chef Tandy Wilson
These cheesy grits are creamy and decadent.
5 from 1 vote
Course Breakfast, Side Dish
Cuisine Southern


  • 1 qt grits soaked overnight and drained well
  • 8 oz butter
  • 10 oz buttermilk cheddar
  • 10 oz montasio cheese
  • 4 eggs


  • Preheat oven to 350 degrees F.
  • Cook the grits in 2 quarts water.
  • Add the butter. Stir in the buttermilk cheddar and the montasio cheese. Fold in the four whisked eggs.
  • Bake in a greased casserole dish for 30-45 minutes at 350 degrees.
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