Cook the grits according to the instructions on the package. When desired consistency is achieved, stir in the grated cheese.

Pour the grits into a 9x9 or 9x12 pan that's been lightly coated with cooking spray. Cover and refrigerate overnight - at least 8 hours.

When ready to prepare...

Beat the eggs with the milk in a large bowl.

Remove the grits from the refrigerator and cut the firmed-up grits into strips or squares at least 3-inches wide.

Gently dredge the pieces of grits through the egg batter.

Fry as you would French Toast - over medium-high heat in about 2 Tablespoons of butter or oil per batch. Fry until golden brown on both sides.

Season to taste and serve.


This is the perfect side dish for a big Southern Sunday Breakfast. Despite the need to refrigerate overnight, it's pretty easy to make.

Mr Breakfast would like to thank Bennett for this recipe.

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