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Serves: 8
Recipe courtesy of Judy Schad at Capriole, Inc.
* to order the Wiesenberger Stone Ground White Grits (2 lb.) Keep in the freezer. Must have good grits!


1 Quart Milk
½ cup Butter
1 cup Grits (Wiesenberger*– can be ordered on line)
1 tsp. Salt
½ tsp. Pepper
1-1/2 cup grated Fiscalini Bandaged 18 month Cheddar
1/3 cup Butter
½ cup Grated Fiscalini San Joaquin Gold
¼ cup Grated Parmesan (optional)



1. Bring milk to a boil, add ½ cup butter, stir until melted, and stir in grits.

2. Stirring continuously, cook about 5 minutes or until consistency is that of thick oatmeal.

3. Remove from heat and add salt, pepper, and beat out all lumps. Add 1/3 cup butter, stir in cheddar (save a bit for the top) and pour into buttered 2 quart casserole.

4. Bake until golden and bubbly at 350 degrees for about 1 hour. (Can be made a day ahead and refrigerated prior to baking).

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