The other night we had steak, green beans, cheese grits, and garlic bread. It was sort of the best dinner ever.
What’s your favorite meal?
It includes cheese grits, right?
I know grits are more of a southern dish, like most delicious things, but you can eat these no matter what part of the country you live in. I pinky promise.
I’m not a huge fan of the breakfasty grits, but cover them in cheese and add a little garlic? Oh, yes. I’ll eat the entire dish.
Baked Cheese Grits
I know grits are more of a southern dish, like most delicious things, but you can eat these no matter what part of the country you live in. I pinky promise.I'm not a huge fan of the breakfasty grits, but cover them in cheese and add a little garlic? Oh, yes. I'll eat the entire dish.
Prep10 minutes
Cook40 minutes
Total50 minutes
Serves 6 servings
Ingredients
- 3 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 cups regular grits
- 8 ounces Cheddar cubed
- 1/4 cup milk
- 2 large eggs beaten
- 1/4 cup butter
- 4 ounces grated sharp white cheddar
- 1 teaspoon dried parsley flakes
Instructions
- Preheat the oven to 350 degrees. Grease an 8x8 baking dish.
- Bring the broth, salt, pepper, and garlic powder to a boil over medium heat.
- Stir in the grits and whisk until completely combined.
- Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes.
- Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, until well combined.
- Pour the mixture into the prepared baking dish. Sprinkle with the white Cheddar and bake for 30 to 40 minutes or until set.
- Sprinkle with parsley before serving
Nutrition Information:
Calories: 429kcal (21%)| Carbohydrates: 22g (7%)| Protein: 19g (38%)| Fat: 28g (43%)| Saturated Fat: 17g (106%)| Cholesterol: 142mg (47%)| Sodium: 1071mg (47%)| Potassium: 221mg (6%)| Sugar: 1g (1%)| Vitamin A: 965IU (19%)| Vitamin C: 8.3mg (10%)| Calcium: 439mg (44%)| Iron: 1.2mg (7%)
lightly adapted from Paula Deen.
Lin says
Can I use instant grits
Karly says
No, not without adjusting the liquid and cook time.
Laurel says
Made these for a Texas-style engagement party a few weeks ago and they were a HUGE hit. Everyone was asking for the recipe. Thanks for making me look good!
Karly says
@Laurel,
So glad you enjoyed them! 🙂
Katherine Mitchell says
I serve these grits for dinner, topped with sautéed pepper and onions, and too with a basted egg and a few shakes of hot sauce. Yum! (I’m southern, grits are practically a veggie since they come from corn, right?)