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Active Time
15 min
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Total Time
1 3/4 hr
The grits mixture will almost fill the entire baking dish and will puff up when baking, but don't worry — it won't overflow. Also, switching sides, these grits can take the place of mashed potatoes anytime.
Ingredients
Makes 8 servings
Step 1
Put oven rack in middle position and preheat oven to 350°F.
Step 2
Bring water and 3/4 teaspoon salt to a boil in a 4-quart heavy pot.
Step 3
Add grits in a slow stream, stirring constantly. Reduce heat and gently simmer, stirring frequently to avoid sticking, until very thick, about 30 minutes. (Use a long-handled spoon to avoid bubbling and popping hot grits.)
Step 4
Add butter, remaining 1 1/2 teaspoons salt, pepper, garlic, and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.
Step 5
Pour into an ungreased 8-inch square baking dish (2 inches deep) and bake until set and lightly browned, about 1 hour. Serve immediately.
Step 6
*Available at bobsredmill.com.
Leave a Review
Reviews (23)
Back to TopGreat grits. I used an expensive cheddar recommended by our local cheesemonger and it was so worth it! It will be fun changing up the recipe as an excuse to make these again and again.
seethemoon
Los Angeles, CA
11/27/2018
The recipe calls for 1/2 lb cheese or 2 cups. So I grated up my 1/2 lb of cheddar and I have something like 6-8 cups cheese. So I went with all of it because that's the way it was listed first, but let's hope it's right for my guests tonight...
Anonymous
3/11/2018
I substituted chicken stock for water. Adds more flavor. And also put in a 1/2 tsp of garlic powder. Used skim plus instead of whole milk and half the amount of butter (too much butter for our liking) and it was still rich while saving a bunch of calories. baked for 45 minutes and was set by then.Also used a 9 x 13 greased baking dish. It did not puff up. I much prefer throwing something in the oven to finish than to be tied to the stove when guest have arrived so this was really great. People loved it. Used medium coarse slow cooking yellow corn grits.
NYerr
NY
5/23/2016
outstanding. SO good. A lot of stirring...but totally worth it.
Anonymous
seattle
6/25/2013
I made this with white stone ground grits and it was fabulous. I doubled the recipe and did it in a 9x13" baking dish.Guests inhaled them, even the ones that said they didn't like grits. I subbed half and half with a 2% milk because I didn't have whole milk, and they were fine
Anonymous
Highland Lakes, NJ
7/9/2012
This recipe did not impress anyone compared to the regular cheese grits that I make out of the (admittedly high quality) cheese remnants from my fridge and whatever milk or cream (sour, fraiche, whipping, half & half, or cream cheese) happens to be around. Also, the combination of butter, eggs, milk and cheese result in a very heavy dish.
Respilosa
Philadelphia, PA
11/22/2010
I thought for sure there were too many grits....nope, not at all, and I followed the recipe exactly. Tasty, maybe a little too rich for some people. That's OK, cut down on the butter, don't use chicken stock instead of water.
happyky
Louisville, KY
2/28/2009
Full disclosure: I used instant white grits 1/2 smoked gouda and 1/2 sharp cheddar I used 2 c. chicken stock, 4 c. water Full amount of (salted) butter I didn't cook the grits for the full 30 min. I baked this in a 9X13 glass pan And it was great! It never puffed or got golden, but it nearly made a convert of my grits-averse spouse, and I thought it was great. Made it with the Braised Short Ribs with Chipotle and Peppers from this site (but I can't wholeheartedly recommend that dish...unfortunately).
SilverSpringCook
1/12/2009
Very good. I used white grits because I couldn't find any yellow grits and cooked them as it said on the box. It worked out fine. Two South Carolinians at the party said it was great and they should know. I also used a 9 x 13 pan as someone suggested and it worked fine.
sjbostian
Maryland
12/7/2008
I used chicken stock instead of the water and added a healthy splash of white wine with the grits- HANDS DOWN the best baked cheese grits I have ever had, much less produced- fantastic!
Anonymous
west virginia
4/14/2008
Turned out great. It did look as though it was going to overflow, but it didn't as stated in recipe. Tasted wonderful, and had a light texture. Perhaps next time I will cut the butter down just a bit.
overdraftkhara
Ft. Myers, FL
3/24/2008
I love this recipe for dinner parties, because you can make ahead and bake - very easy and convenient. I use quick cooking grits and it comes out great. Also, took other reviewer's advice and cut the butter to 1/4 C. I found that this works best in a 9 x 13 pan.
Anonymous
Minnesota
3/16/2008
This was my first time making grits....an easy recipe and delicious with Short Ribs with Chipotle and Green Chili sauce. YUMMMM....a great combination. Will absolutely make these again.
Anonymous
New York
2/19/2008
Excellent. Served topped with Grilled New Orleans Style Shrimp from this site.
Anonymous
Houston
1/31/2008
I am not a grits fan and don't typically eat them (even though I live in the south). I received a gift of gourmet grits from a friend and searched for a decent recipe to try that might encourage me to use and taste them. I tried this recipe and was delighted by it's ease and flavor. I 've made it again but changed a few things. I cut some of the butter out and I changed the sharp cheddar to a chipolte cheddar to give it some zip. I also put a dash of tabasco in to give it some heat. Not too much but just enough so that this had zing. Loved it.
Anonymous
AtlantaFoodie
1/16/2008
