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