Pumpkin cheese grits
In 1958, Mrs. C. A. Oney submitted a cheese grits recipe to the San Antonio Light. It was a baked dish that called for cooked grits, cheese, milk, and eggs. It took a little over an hour to prepare and bake, and the result was a rich and creamy side that made a fine accompaniment to cooler weather dishes.
While this was an early appearance for grits mixed with cheese in the Texas press, the method of combining the two had been in practice since the early 1900s when the Quaker Oats company, a maker of packaged . . .
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