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Baked Cheese Grits

Baked Cheese Grits

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  • 1 cup quick-cooking grits
  • 1 cup (packed) coarsely grated extra-sharp cheddar cheese
  • 1/2 cup (packed) coarsely grated Monterey Jack cheese

Recipe Preparation

  • Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Bring 4 cups water, butter, and salt to boil in heavy medium saucepan. Gradually whisk in grits. Reduce heat to medium; cook until mixture thickens slightly, stirring often, about 8 minutes. Remove from heat. Add both cheeses; stir until melted. Season with pepper and more salt, if desired. Whisk milk and eggs in small bowl. Gradually whisk mixture into grits.

  • Pour cheese grits into prepared dish. Bake until grits feel firm to touch in center (grits will still be soft), about 1 hour. Let stand 10 minutes and serve.

Recipe by Jacques Imo s Cafe in New Orleans LAReviews Section

Cheese Grits

If you're new to the region, read closely and follow the directions. If you've been lovin' grits for years, jot down the recipes and stop by the store as soon as you can.

Featured Recipes:

The food in our "Taste of the South" column often generates intense discussions at our tasting table, and cheese grits proved no exception. We all agreed that this straightforward dish embodies the very definition of good, old-fashioned, stick-to-your-ribs Southern food. The rest, however, was open to a little friendly debate.

Following our standard procedure, we tested a number of recipes, which included everything from garlic to bacon and just about every kind of cheese you can imagine. In the end, it was the unadorned but extraordinarily delicious Creamy Cheese Grits that won, hands down. The reason? The cheese. Specifically, sharp Cheddar and Monterey Jack.

We found that the combination of tangy sharp Cheddar and mild Monterey Jack creates the perfect balance of creaminess and flavor. Here&aposs why: The sharper the cheese, the less moisture it has. This is a good thing when sliced and eaten out of hand, but it&aposs not so good when the cheese is heated. When sharp and extra-sharp Cheddar are melted, they can taste greasy and grainy. Enter Monterey Jack, whose high moisture content makes it just right for melting. When you try the recipe, you&aposll know why they&aposre the perfect match.

If you&aposre looking for a more dressed-up, savory recipe, don&apost miss Baked Cheese Grits. We took the basic ingredients from Creamy Cheese Grits, replaced the water with chicken broth, and kicked up the flavor with the addition of ground red pepper and Worcestershire sauce. It&aposs sure to be a hit at your next supper club or dinner party.


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Recipe Summary

  • 6 cups water
  • Pinch of coarse salt
  • 1 1/2 cups quick-cooking grits
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 1/2 pound (1 3/4 cups) shredded cheddar cheese
  • 4 large eggs
  • Salt and ground pepper
  • 1/2 pound (1 3/4 cups) shredded cheddar cheese, plus 1/2 cup coarsely grated cheddar cheese

Preheat oven to 350 degrees. In a 3-quart saucepan, bring water to a boil add coarse salt. Stir in quick-cooking grits reduce heat to medium-low. Cook, stirring occasionally, until thick and creamy, 5 to 7 minutes. Remove from heat.

Stir in unsalted butter, cut into small pieces, and 1 3/4 cups shredded cheddar cheese until melted.

In a small bowl, lightly beat the eggs. Slowly whisk eggs into grits mixture, being careful not to let them scramble. Season with salt and ground pepper. Add hot sauce to taste.

Pour mixture into a buttered 9-by-13-inch baking dish. Sprinkle with 1/2 cup coarsely grated cheddar cheese. Bake until golden brown, about 45 minutes. Let cool slightly before serving.

Baked Garlic Cheese Grits

Grits are a favorite at our house. It doesn’t matter the time of day – breakfast, lunch, or dinner. I can always satisfy my crew with some creamy delicious grits. Cold mornings have always been met with a bowl of steaming cheese grits. And Shrimp and Grits is one of our dinner favorites.

These Baked Garlic Cheese Grits are a favorite too. They’re perfect for brunch and make an amazing side to dinner as well. Baking them with cheese and garlic gives them a richer, heartier flavor that takes them to the next level.

We’ve fallen into the tradition of making my Sticky Pecan Cinnamon Buns every Christmas morning because they’re easy for a busy morning, and are just decadent enough to be a real treat. These Baked Grits are the perfect complement to them because they’re super savory and filled with creamy deliciousness. They’re also pretty easy, which is great for the amazing chaos of Christmas morning.

The combination of the Borden® shredded Gouda and Sharp Cheddar is perfection. And I love the convenience of being able to get Gouda already shredded. It’s a real time saver.

Borden Cheese has a wide range of offerings to satisfy every taste, including Mild Cheddar, Mozzarella, Mexican, Swiss, Sharp Cheddar, American, Colby Jack and more, which are available as singles, shreds, chunks, slices, strings and snacks. They’re the perfect recipe helper.

I absolutely can’t wait for y’all to try these. Whether it’s Christmas morning or any morning – or even brunch, lunch, or dinner – if you’re a grits lover, this just takes them to a whole new level that I think you’re going to really enjoy.

Comforting Baked Cheese Grits

Grits are one of the best Southern comfort foods that you will ever eat in your life. Now you can enjoy grits in the form of a casserole with this recipe for Comforting Baked Cheese Grits. This easy Southern recipe only requires a few simple ingredients, and everyone in your family will enjoy this twist on a Southern classic. To make this easy casserole recipe, grits are combined with milk on the stove. The grits are flavored with garlic and cheese, so you know that they have to be good.
Once the grits have cooked on the stove, they are transferred to a baking dish and baked until golden brown and set. Even if you have never eaten this Southern staple before, you are bound to enjoy this cheese grits recipe. Those who do not know how to make grits will learn just how simple it is with this recipe for Comforting Baked Cheese Grits.

This test kitchen-approved recipe was inspired by our recipes for Best Baked Cheese Grits.

Either white Cheddar or regular Cheddar cheese is acceptable for this dish. Choose one or the other, or use a combination as we have here. Add more or less garlic according to your tastes. If you do not have buttermilk, use whole milk for that step or learn how to make buttermilk below.


  • 2 cups milk
  • 1 cup white grits (not instant)
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon very finely minced garlic
  • 1 / 2 teaspoon fresh ground pepper
  • 4 ounces Cheddar cheese, cut into small cubes
  • 2 tablespoons butter
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 4 ounces white Cheddar cheese, grated


Preheat the oven to 350 degrees F. Grease an 8 x 8-inch baking dish and set aside.

In a non-stick saucepan bring the milk to a boil, then whisk in the grits, flour, salt, garlic, and pepper. Continue to cook over low heat, whisking for 8 to 10 minutes until the mixture resembles soft mashed potatoes.

Remove the pan from the heat and stir in the Cheddar cubes and the butter, then quickly stir in the beaten eggs. Pour into the prepared baking dish and gently pour the buttermilk over the top. Sprinkle with the white Cheddar cheese and bake for about 30 to 35 minutes until it is lightly brown at the edges and the center is firm.

Recipe Summary

  • 2 cups stone-ground grits
  • 2 cups homemade or store-bought low-sodium chicken stock, plus more as necessary
  • 2 cups milk
  • 1 cup grated sharp white cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • Coarse salt and freshly ground pepper

Place grits in a large bowl add 4 cups water stir (light bran will rise to the top) and drain.

Bring chicken stock and milk to a boil in a medium saucepan over medium-high heat. When liquid begins to boil, slowly whisk in grits cook, whisking constantly, for 1 minute. Reduce heat to medium-low and cover. Cook, stirring occasionally, until thickened, about 20 minutes.

Stir in both cheeses until melted and well combined. If grits seem a little too thick, add more stock to loosen. Season with salt and pepper and serve.

Gourmet Gruyere Cheese Grits

everyone asks me to bring these grits. They are insanely yummy, and no one ever tires of them.

The first time I ever tasted these grits, it was love at first bite:-) My friend Jill brought these to me for a new mommy meal (I’d jut given birth to Emma, my youngest). The meal was divine

pork tenders, a fabulous salad, and these grits. I asked Jill for the recipe and have been making these ever since.

Jill got the recipe from Food For Thought, a Birmingham Junior League cookbook that I bought shortly after sampling these fabulous grits. Since then, it has become one of my favorite cookbooks. It is full of company-worthy recipes that are perfect for special occasions and entertaining.

Although these grits complement most any meat, I think they go especially well with grilled beef or pork. Some of my favorite meats to serve these grits with are below:

Although any grits will work in this recipe, I recommend a good quality stone ground. My favorite grits are from an Alabama gristmill

McEwen & Sons. I love their yellow and white grits as well as their fabulous cookbook, Glorious Grits, It has over 100 recipes using stone ground grits, cornmeal, and polenta.

Make ahead: These grits are FAB for entertaining, as they can be made all the way up to the point of baking (but not baked), covered, and refrigerated for up to 3 days. When time to serve, simply remove from the fridge and bake at 350 F until hot and beginning to crisp at the edges (roughly 30-40 minutes).

Serving suggestion: The grits can be served directly from the baking dish, but I like cutting them into squares. They look nicer on a dish if cut, but you do need to allow a bit of extra time if serving them this way. Simply turn the dish over on top of a cutting board, cut the grits, and arrange them on a platter or pedestal.

In the short video below, I show how I make these and share a few tips as well. I shot this video this last Thanksgiving after deciding to make these in addition to the other dishes I was taking to our family lunch. I am glad I made them they were a hit:-)

I promise these grits are beyond delicious, so give them a try if you’ve never had them before. When you do try them, please share your thoughts with me in the comments below. I love hearing from readers. As always, thanks so much for stopping by. Be blessed, and stay savvy.

Baked Spicy Cheese Grits

When we were kids, we ate a lot of grits. Being from New Jersey, this was unusual. People in NJ do not really eat grits, most people don’t even know what they are. Friends would sleep over and my mom would make grits and ham for breakfast and when she would set them in front of them, they were unsure what they were. In fact, grits in NJ were so unusual that my grandmother would have to mail order them from South Carolina. She would always give us each a bag of stone ground grits for Christmas. You can get instant grits, but they are no where near as good as the real deal.

One of the trends that Rick Bayless identified in the Sargento Flavor Journey was the use of ancient grains. Grits are ground corn. Almost all cultures have some form of ground corn that is a staple in their diet. Italians have polenta, Mexicans have masa, and here in the United States, we have grits. I love grits, but do not make them very often. That is going to change. Usually I make grits on the stovetop, but I wanted to try baking them and I am so glad that I did. They are rich, creamy, and are really easy to make and customize any way that you like. I wanted to make mine really cheesy and have a little kick. Just like when I am making macaroni and cheese, I like to use a few different kinds of cheese. I think that it is more flavorful than just using one kind. I used a Pepper Jack, Monterey Jack, and a sharp cheddar. Feel free to make these as spicy as you like, you can always add more hot sauce and some cayenne pepper.

Grits are incredibly versatile. You can eat them with a pat of butter or with red-eye gravy for breakfast . It is also a great base for seafood dishes like shrimp and grits (obviously), or shrimp Creole.

4 cups chicken broth
1 1/4 cups stone ground grits
1 1/2 cups Sargento® Traditional Cut Shredded Pepper Jack Cheese
1 1/2 cups Sargento® Fine Cut Shredded Cheddar Jack Cheese
2 cups half-and-half
1 teaspoon hot sauce
2 teaspoons salt
1 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
3 eggs

These are stone ground grits. They are coarsely ground, and have an amazing texture.

Bring the chicken broth to a boil in a large Dutch oven.

Slowly whisk in the grits.

Reduce the heat to medium-low, whisking occasionally. Cook for about 10 minutes, or until the grits begin to thicken.

Add 1 cup of each cheese, half-and-half, hot sauce, salt, pepper, cayenne, and Worcestershire sauce. Whisk until the cheese melts and is smooth.

Remove from the heat. Whisk the eggs and add them to the grits.

Whisk until smooth and combined.

Pour the grits into a 2-quart baking dish that has been sprayed with cooking spray.

Bake for 30 minutes in a preheated 350 degree oven.

Cover the grits with remaining cheese and bake for another 10 to 15 minutes, or until melted and bubbly.

Baked Cheese Grits Casserole

1 cup grits cooked in 4 cups water
6 eggs (beaten)
1 tablespoon onion (finely chopped)
1 teaspoon Spike (an herb seasoning)*
1 cup milk
1 6 oz. corn muffin mix
1/4 cup butter (melted)
1 pound ground pork sausage (sauteed)
1/2 pound colby/monterey jack cheese (shredded)
1/2 teaspoon paprika

Preheat oven to 350 degrees. Saute sausage with onion until pink has disappeared. In a large bowl, add milk to beaten eggs, and mix cooked grits, corn muffin mix, onion, Spike. Spread sausage mixture on bottom of 9x12 pan add grits mixture and shredded cheese. Sprinkle top with paprika. Bake for about 1 hour or until firm in the middle. Let stand 5 minutes before serving.

Serving ideas: Serve with a side of fresh salsa, fruit dish and muffins.

Note: This recipe won 2nd prize in the ones Dairy Farm Sausage cooking contest for the Southeast (USA) Region.
*Spike can be found in health food store or in the spice section of the supermarket.