I’ll admit it. Grits are hands-down, one of my favorite foods. Add some cheese and butter to them and I’m yours!
In recent years, the humble bowl of cheese grits has even become a trendy menu item for restaurants. Here’s the thing though, I have seldom encountered restaurant grits that can hold a candle to a good old pot of homemade grits.
[Tweet “I have seldom encountered restaurant grits that can hold a candle to a good old pot of homemade grits.”]
Honestly, I’m not sure what the hangup is. Maybe restaurants try to make them for too many orders at once. Some places they have barely been salted, much less seasoned in any other way. The thing is, great cheese grits are one of the easiest dishes to make in the kitchen.
One way we like to eat them in our family is in a baked cheese grits casserole.
Although it is delicious any time, a baked cheese grits casserole is especially useful if you need to make your grits ahead of time.
Imagine how excited people will be when you bring grits to your next pot luck! Or maybe you are racing around your kitchen preparing for company, but your grits are just hanging out in your oven getting more delicious while you finish the gravy for your pot roast or saute shrimp and sausage for shrimp and grits!
OK, enough about how amazing grits are. I need to share this recipe before I try licking the computer screen. Also, I need to go eat breakfast, but I digress…
- 1 cup grits (quick or stone ground)
- 1 teaspoon salt
- 4 cups boiling water or chicken stock
- ¼ cup butter
- ¾ cup milk
- ¼ teaspoon garlic powder
- 1½ cups shredded cheddar cheese
- ½ cup grated Parmesan
- 2 eggs, beaten
- Add salt to boiling water in a heavy pot and slowly whisk in grits.
- Reduce heat to low and cook for 5 minutes if you have quick grits or 20 minutes for stone ground grits, stirring occasionally.
- Add butter, milk, and garlic powder and stir to combine.
- Add 1 cup cheddar cheese and all the Parmesan cheese.
- Mix in the beaten eggs and stir until all the cheese is melted.
- Top with remaining cheddar cheese.
- Bake in a 350° oven for 1 hour.
Want more delicious recipes?
For more great recipes, be sure to check out my cookbook, The Homestead Kitchen! *affiliate link* And in case you wondered, these cheese grits were boiled and baked right in the same awesome red pot *affiliate* I am totally in love with and I got my black sheep salt and pepper shakers *affiliate* in Ireland, but of course, you can find them on Amazon too!
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I love grits, I love the put scrambled eggs in mine. Have to admit, never had them like this, but they look and sound yummy.
I’ve never had grits! But you’ve just inspired a new dinner for this weekend, that looks so yummy!! 🙂
I love grits, especially fried! I am going to try this recipe, though.