Southwestern Grits

Rachel Harper, Madison, Georgia

Rachel Harper and her husband milk 140 cows in Madison, Georgia, along with their son Nathan. They purchased the farm from Bruce’s father in 1978. They have four grown children and five grandchildren. Bruce and Nathan handle the farming operation. According to Rachel, she “does all the cooking and helps keep Bruce and Nathan going on the farm.” Rachel says her Southwestern Grits recipe, which she got from a neighbor, is a holiday favorite for her family. She makes this recipe every year for Christmas.

Southwestern Grits

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: 8 servings

Southwestern Grits


  • 6 cups boiling water
  • 1 ½ cups grits
  • 1 pound pasteurized processed cheese
  • 2 sticks butter
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 tablespoon parsley, chopped
  • 1 can chopped green chiles
  • 3 eggs, well-beaten


  1. Add grits to boiling water and cook 4-5 minutes, stirring constantly, until slightly thickened. Add cheese, butter, salt, garlic powder, parsley, chiles and eggs. Combine well. Pour mixture into 13x9-inch casserole dish and bake 45 minutes or until slightly set.
  2. Try adding shrimp for a variation!

Recipe courtesy of Maryland & Virginia Milk Producers Cooperative Association.

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  1. Maria McRae said:

    what temp should the Southwest Grits cook at?