Baked Cheese Grits Recipe (2024)

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In this addictive Baked Cheese Grits recipe, creamy rich southern grits are cooked with garlicky butter and cheddar and parmesan cheeses then baked to perfection. Each flavorful bite oozes melts on the tongue. Make these grits casserole for your next family breakfast or serve them for dinner as a side dish.

Table of Contents

The Heart and Soul of the Best Baked Cheese Grits Recipe

Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Baking
Dietary Info: Vegetarian & Gluten-Free
Key Flavor: Cheesy Richness
Skill Level: Intermediate

Sweet Highlights:

Golden Goodness: Achieve that perfect golden-brown crust every time.
Cheese Galore: Bursting with the savory goodness of rich cheese.
Comfort Food King: A true Southern staple that warms the soul.
Versatile Star: Perfect as a side or jazzed up with some shrimp or veggies.
Crowd-Pleaser: Always a hit at family gatherings and potlucks. Get ready for the praise!

“Home is wherever the grits are made”. Someone famous said that right? Well, even if that’s not the case I still choose to use it as a personal motto. Grits are a Southern staple that you can find in homes and diners all across the South. I grew up eating my Big Mama’s grits for breakfast on cozy Sunday mornings and as a side to her famous pork chop dinners. Her grits were decadent, creamy and stirred with love.

Now, I make my Big Mama’s grits when I’m in need of something to bring me back. The memories come flooding with each bite and I welcome that. This recipe is one that I’m obsessed with. The added cheese, garlic and spices create a bowl of pure joy.

Take my advice, make these grits and keep the whole pot to yourself. Or share, up to you!

Where Did Southern Grits Come From?

I really go into detail about Grits in my How to Make Grits post but as a brief reminder, they have been a staple in the Southern diet for centuries! Way back when, before ships set sail for the “New World”, Native Americans were cooking a soft, mashed corn dish. Settlers were introduced to the dish in 1584 when they dined with local natives.

Eventually, settlers in Jamestown, Virginia were taught how to make this stone-ground corn porridge by natives themselves. Grits continued on to become extremely popular in the South. South Carolina even declared grits as their official state food!

Today, grits are more popular than ever, and I’m not mad about that at all.

Ingredients

Water Wave: A whole lotta H2O for that smooth texture.
Gritty City: Old fashioned grits, the heart of the dish.
Cheddar Flex: Medium’s my jam, but you do you—mild, medium, or sharp!
Parmesan Party: A sprinkle for that added oomph.
Garlic Groove: Minced to perfection, adding depth and zing.
Powdered Pizzazz: Garlic powder to elevate the garlicky feels.
Butter Bliss: Salted and melted, binding it all together.
Milky Way: Whole milk, for that creamy, dreamy consistency.
Eggcellent Trio: Three large ones, beaten and ready to bind.
Fancy Finish (Optional): Grate a bit more parmesan and sprinkle some parsley on top for that extra flair!

How To Make Baked Cheese Grits Recipe

Don’t let grits intimidate you- they may seem a bit difficult but honestly, they couldn’t be easier to make. All you need is a bit of time, patience and a whole lot of love! Here are a couple tips to ensure you make the best grits ever.

Tip 1: Buy the Right Kind of Grits

Don’t use instant grits! This cheese grits recipe calls for your grits to be cooked slowly so they have time to absorb those yummy flavors. Instant grits will change in texture if you attempt to cook them longer than the suggested cooking time. Old-fashioned or stone-ground grits are capable of withstanding the lengthened cooking period.

Tip 2: Freshly Shred Your Cheese

Store-bought shredded cheese will work perfectly well but if you can, freshly shredded cheese is the way to go. To get the maximum amount of ooey-gooey cheesiness, buy a block of cheese and shred it yourself. Trust me, you’ll notice the difference!

Tip 3: Cook to Your Preferred Thickness

Everyone has a preference when it comes to the thickness of their grits. If you like them to be runnier, add more milk or water. If you like them thicker, don’t add as much liquid. This recipe will produce something right in the middle.

How to Serve for Brunch

Any Southerner will back me up when I say that grits go with just about everything. Grits have an incredible way of being flavorful while still taking the backseat to their counterpart. The creamy texture, pungent cheese and subtle garlic merge together to create something both unique and complimentary.

If you want to go more the brunch route, serve withBrown Sugar Bacon, this Chorizo Breakfast Skillet, Easy Breakfast Casserole, Hash Browns, Hoe Cakes and Bacon Cheddar Biscuits.

Recipe Pairings for Grits Casserole

Still stumped on how to serve your grits? Here are a few ideas to get you started! Pair your grits with any one of these recipes and you’ve got one heck of a meal.

Pomegranate Braised Short Ribs
Brown Sugar Mississippi Pot Roast
Southern Smothered Pork Chops
Easy Shrimp Scampi Recipe and Grits

Favorite Grits Recipes

Shrimp Scampi and Grits
Sweet Potato Grits
Cauliflower Grits

Baked Cheese Grits Recipe

In this addictive Cheese Grits Casserole, creamy richSouthern Gritsare cooked with garlicky butter and cheddar and parmesan cheeses then baked to perfection. Each flavorful bite oozes melts on the tongue.

4.44 from 46 votes

Print Pin Rate

Course: Side Dish

Cuisine: soul food, south, Southern

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 12 servings

Calories: 244kcal

Author: Jocelyn Delk Adams

Ingredients

▢ Kosher salt to taste
▢ 8 cups water
▢ 2 cups old fashioned grits
▢ 3/4 cup grated cheddar cheese I used medium here but feel free to use what you prefer (mild, medium or sharp)
▢ 1/4 cup grated parmesan cheese
▢ 3 tsp minced garlic
▢ 1/2 tsp garlic powder
▢ 1/2 cup salted butter
▢ 2 cups whole milk
▢ 3 large eggs beaten
▢ Optional: Grated parmesan cheese and parsley sprinkled on top

Instructions

Add salt to water and bring to a boil.
Add grits to boiling salted water, whisking into the water then lower heat to the lowest setting and cook covered until grits are tender but still pourable, about 12-18 minutes.
Remove from heat and whisk in cheddar cheese, parmesan cheese, minced garlic and butter. Continue whisking until both the cheeses and butter are melted and well combined.
Next, while vigorously whisking, add milk and eggs and continue to whisk quickly so the eggs won’t scramble.
Pour grits into a large greased 4 quart casserole dish then sprinkle parmesan cheese on top and bake at 325 for 60-70 minutes or until grits just shake slightly. You can also broil for a couple of seconds to make a gorgeous brown color on top.
Sprinkle with chopped parsley and serve.

Notes

Make ahead tip: Make grits and pour into greased casserole dish and store in refrigerator. Next morning, remove from refrigerator and allow to come to room temperature for about 20-30 minutes then bake according to instructions.

Nutrition

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FAQs

What is the secret to good grits? ›

The key to cooking old-fashioned grits is going low and slow—use a low heat so the grits simmer and slowly release their starches, which creates a decadent, silky texture. Whisking constantly during the first couple of minutes, and frequently throughout the rest of the cooking process, will prevent lumps from forming.

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What can I add to grits to make it taste better? ›

Toppings for Grits

Sweet: Butter, cinnamon, raisins, syrup, brown sugar, peanut butter, jam, or berries.
Savory: Cheese, fried eggs, bacon (cooked and chopped), caramelized onion, roasted red peppers, tomatoes, scallions, or herbs.

Jun 22, 2022

Are grits better with milk or water? ›

Creamy, cheesy piping-hot grits topped with spicy sausage – I don't think it gets much better than that on a cold day. Breakfast, lunch or dinner – this dish is perfect anytime! Aside from lots of delicious cheese, these grits get their extra creaminess by cooking them in milk.

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What does adding an egg to grits do? ›

More hacks for creamy and flavorful grits

A cracked egg is the simplest way to instill rich texture and flavor into grits without having to swap a portion of the cooking liquid for heavy cream. You could even forgo the standard addition of butter by adding an extra egg yolk to the pot.

How to make grits tastier? ›

Depending on the kind of grits you're making, you can replace some of the water with stock or broth (chicken or vegetable) or with dairy such as milk, heavy cream, or buttermilk. Milk adds creaminess and a touch of sweetness—ideal for cheese grits—while cream adds even more richness to grits in a breakfast casserole.

Are grits healthier than oatmeal? ›

Oatmeal has more fiber and protein, grits have more iron and B vitamins. However, oatmeal has a lower glycemic index. So for blood sugar control, oatmeal could be a better option. But when balanced right, both oatmeal and grits can fit into a healthy diet.

How do most Southerners eat grits? ›

Serving Southern Grits

We often eat these grits as-is for breakfast (or topped with a fried egg or crumbled sausage). But they also make a delicious bed for stove-cooked beans or sautéed greens, and are a welcome side for weeknight dinners and holidays, too.

Keep Reading ›

Are grits healthy for you? ›

Grits are a healthy and versatile food that can be enjoyed in a balanced diet. They provide carbohydrates, fiber, and several important vitamins and minerals.

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How to tell when grits are done? ›

Grits are done when their texture is soft. This can take up to an hour or more on the stovetop. A thoroughly done pot of grits will have an al dente plumpness that transforms into a soft texture while you chew, while also retaining a whole-grain texture.

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How many cups of grits for 2 people? ›

For 2 servings: Use 1 cup water, 1/4 teaspoon salt, and 1/4 cup grits. For 8 servings: Use 4 cups water, 1 teaspoon salt, and 1 cup grits. For 24 servings: Use 3 quarts water, 1 tablespoon salt, and 3 cups grits.

Learn More Now ›

Should grits be thick or runny? ›

Deciding when your grits are done is a personal choice, and will determine your total cooking time. Some people like their grits more on the runny side with a little gritty texture still remaining, others want them creamy and thick but flowing, and some want them so stiff they're able to hold their shape when dolloped.

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Do you stir grits while cooking? ›

Reduce the heat to low, cover, and simmer until cooked through, 6 to 8 minutes, stirring occasionally. If you want the grits to cook longer and be more creamy, add a little more water, and return to the heat and simmer, stirring, uncovered, until done.

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What is the ratio of grits to water? ›

This traditional variety of dried hominy absorbs about four times the amount of liquid and is cooked slowly. If you're going to make a larger or smaller batch, be sure to keep the ratio of 1 cup of grits to 4 1/2 cups of water intact. We don't recommend using milk for cooking grits since it can scorch.

What does baking soda do to grits? ›

Easily achieve the perfect creamy texture and save yourself some serious time in the kitchen by utilizing the little-known tip of adding baking soda to the pot. Just a pinch added early in the cooking process helps the grits to thicken up and can cut the needed cooking time in half.

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What is the best ratio of water to grits? ›

Proper Grits Technique

At home, I'll often start with a 4:1 ratio by volume of water to grits, and if the grits aren't fully cooked through by the time they've thickened, I'll add more water, bumping the ratio up to 5:1.

How long should you soak grits before cooking? ›

Cover and let the grits soak overnight at room temperature. If you are not soaking the grits, proceed directly to the next step. Set the saucepan over medium heat and bring the mixture to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes.

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What is the southern way to eat grits? ›

Serving Southern Grits

We always add cheese to our grits — either Parmesan or sharp cheddar. But you can certainly skip the cheese altogether; some people prefer theirs without. We often eat these grits as-is for breakfast (or topped with a fried egg or crumbled sausage).

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