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Cheese Grits

Cheese Grits

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
BEETS

BEETS

This recipe is a complement to any brunch or dinner. The name says it all--this dish is super cheesy and a little hot.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1056 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large pot, bring water to a rolling boil before adding the grits. Reduce the heat to low and stir while they thicken.
  3. When the mixture is thick, stir in the eggs followed by margarine, cheese, seasoning salt and hot sauce. Stir until the cheese has melted. Pour mixture into a 9x13 inch baking dish.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes. Cut the grits into squares and serve.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

obeetleo
45

obeetleo

8/1/2007

The whole family really enjoyed this. I changed it around just a little. I added garlic. Used chedder cheese instead of american and topped it with parmesan cheese. Oh and I used smoked tobasco hot sauce. YUM!

Jules
37

Jules

2/7/2006

I fixed this for a brunch and it was a hit! I added about 1 1/2 cups of shredded sharp cheddar cheese. I also used a bit more water cooking the grits to have the finished product more of a grits consistancy, rather than a casserole consistancy. I used only 1 tbsp of hot sauce and that was just the perfect amount. Thanks for an awesome recipe. It's a real keeper!

NANCY99
31

NANCY99

9/15/2009

In answer to the question about making this dish ahead of time, yes, you can. I made it the night before and cooked at 350 degrees for 30 minutes, then refrigerated it. The next morning I warmed it (covered with foil) for about 30 minutes at 350 degrees and it came out great. I haven't tried freezing it. I have made this both with processed cheese and sharp cheddar. I think you could use any hard cheese that suits your taste.

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