This modern recipe uses George Washington's Yellow or White Grits, available from the Shops at Mount Vernon and made on-site at the Gristmill.

Stone-ground at the Gristmill

Treat yourself to grains that have been stone-ground by water power at George Washington's Gristmill.



  • 1 cup uncooked grits
  • 4 cups water
  • 4 tablespoons butter
  • 1/3 cup milk
  • 1 (6 ounce) roll Jalapeno cheese
  • 2 eggs, well beaten
  • Directions

    Cook grits in water as dirted on the package. Remove from heat and add butter, milk, and cheese. Mix well and let cool slightly. Add eggs. Mix thoroughly. Bake in buttered 1½-quart pyrex casserole for 50 minutes in a 325-degree oven.

    Serves 6

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