Tradition Meets Ancient History
No Christmas morning in my childhood home was complete without a spread of scrambled eggs, crispy bacon, sweet coffee cake, and—most important of all—my stepmom’s Salsa Verde Cheese Grits. Creamy, savory, and comforting, this dish traces back nearly 35 years in our family. But the roots run even deeper: grits themselves are part of an ancient tradition stretching back thousands of years.
From Ancient Kitchens to Southern Tables
Grits began in the kitchens of Indigenous peoples in North America, with the Muscogee and other Southeastern tribes grinding dried maize and cooking it into nourishing porridge for centuries—even as far back as 8700 BC. Early European settlers learned this corn dish from Native Americans, calling it “hominy grits,” and it soon became a staple throughout the South.
The word “grits” comes from the Old English “grytt,” describing the coarse, sandy texture of the ground cornmeal. What started as an everyday food in native and colonial kitchens transformed over the generations—especially in the “grits belt” stretching from Texas to Washington, D.C.—into a dish beloved for its ability to absorb regional flavors and family traditions.
The Happy Accident
My stepmom—like many mothers who spend the holidays making magic in the kitchen—was still fighting sleep one Christmas morning all those years ago. In the hazy, early hours, meaning to pour something else in the simmering grits, she reached for a bottle and accidentally tipped in a generous splash of salsa verde. Realizing what she’d done, she decided to go with it, tossing in Mexican-style cheese, salt, and pepper.
From that moment, the dish took on a life of its own. The usual plain grits turned into something vibrant, tangy, and perfectly festive—a dish that instantly become our family’s Christmas tradition.
Why I Love This Recipe
For me, Salsa Verde Cheese Grits mean gathering together in our pajamas, sharing stories, and starting the holiday on a warm, delicious note. There’s something magical about rituals that happen by accident and take root, transforming into the flavors you crave year after year.
The Recipe: Salsa Verde Cheese Grits
Ingredients:
1 cup stone-ground grits
3 cups of whole milk (or half milk, half water)
1 cup shredded Mexican-style cheese (blend of cheddar and Monterey Jack or Oaxaca)
4 oz cream cheese, cubed
2 tbsp unsalted butter
1 cup salsa verde (store-bought or homemade)
Salt and black pepper, to taste
Instructions
In a medium saucepan, bring the milk to a simmer. Slowly whisk in the grits, stirring to prevent lumps.
Reduce the heat and cook, stirring often, until the grits are creamy and fully cooked (20–25 minutes).
Stir in cheese and butter until melted and smooth.
Pour in the salsa verde, season with salt and pepper, and stir well to combine.
Serve hot in bowls, with scrambled eggs and crispy bacon for the full breakfast experience.
Tip: Top with chopped cilantro, scallions, or extra cheese for brightness and color.
Food, Family, and Holiday Memories
Salsa Verde Cheese Grits started as a kitchen “oops,” but now has been the centerpiece of our Christmas celebration. It reminds us that history and tradition are ever-evolving—from ancient Indigenous foodways to present-day family favorites discovered by accident and shared with laughter
What are some of your own accidental family favorites or holiday food traditions? Please share with us in the comments—and keep the storytelling going!
It's Nicky Lynn 