Cheese Grits

No ratings yet

Cheese Grits is one of those recipes that immediately makes me nostalgic. It is so incredibly creamy and savory, it's near impossible for me to not go back for seconds!

Prep Time10

Cook Time1 15

Total Time1 25

Course: Side

Cuisine: American

Servings:

Calories: 324kcal

Author: Catherine McCord

Ingredients

4 cups water
1 cup quick cooking grits
1 teaspoon kosher salt
1/4 cup butter
5.2 ounces garlic cheese (I use Boursin garlic and herb cheese)
2 cups shredded cheddar cheese, divided
2 large eggs, whisked
3/4 cup whole milk

Instructions

Preheat oven to 350°F.
Bring the water to a boil in a large saucepan and add the grits and salt.
Reduce the heat to a simmer, cover and cook grits for 5 minutes or until thickened.
Remove grits from the heat and stir in the butter, garlic cheese and 1 cup of cheddar until melted.
In a separate bowl mix the egg and milk then add to the grits mixture, stirring briskly until combined.
Pour into a buttered 11 x 7 inch casserole dish and top with remaining 1 cup cheddar cheese.
Bake for 1 hour or until golden and bubbly and serve.

Notes

Shred Your Own Cheese: Freshly grated cheddar melts better and tastes fresher than pre-shredded cheese.

Let It Rest: After baking, let the casserole sit for 5-10 minutes. This helps it set and makes serving a breeze.
Prep Ahead: Assemble the casserole up to a day in advance, cover it, and store it in the refrigerator. When ready to bake, let it sit at room temperature for 15-20 minutes before popping it in the oven.
To Freeze: Store leftover grits in an airtight container and freeze for up to 3 months. Reheat in the oven or microwave until warmed through.

Nutrition