Cheese Grits Recipe - Allrecipes.com
Cheese Grits Recipe
  • READY IN ABOUT hrs

Cheese Grits

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 01, 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!

 
Most Helpful Critical Review
May 04, 2010

I'm not from the south and when I heard of this dish I expected these to turn out a lot like a buscuit or some type of bread you could hold and eat. They had a great flavor but turned out like a cream of wheat with cheese with no ability to cut them at all. I follewed the recipe 100%, not changing a thing. I even cooked them for longer than the recipe asked and they still turned out mushy. We served them like mashed potatoes because they just wouldnlt hold together. What on earth did I do wrong?! Or is this just how grits end up? Again, they tasted fine, but I don't think I'll be making them again unless I can get them into something we can hold and eat. I'm not one for mush.

 
Feb 07, 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!

 
Sep 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.

 
Aug 14, 2003

Very good. I used cheddar rather than American cheese and didn't use the hot sauce.

 
Aug 12, 2007

Good side for breakfast or dinner. My husband grow up in the south and said these were the best grits he has ever had. I cut the butter to 1/2 cup and used garlic salt instead of seasoning salt. Would not change beyond that.

 
Jan 23, 2007

Thank you for this recipe! My kind of comfort food. Followed it to a "T" except for these changes: Added 1 tsp of minced garlic, quick-cooking grits and used a block of Velveeta processed cheese. Left out the hot sauce and for me it was still perfect. But, would like to try it with the hot sauce, also.

 
Aug 28, 2006

Can this be mixed the day before and covered/set in the fridge? maybe the liquid would get soaked in the grits and not work out for a next morning baking. thoughts?? thanks.

 

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Nutrition

  • Calories
  • 390 kcal
  • 19%
  • Carbohydrates
  • 17.8 g
  • 6%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 29.3 g
  • 45%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 13.8 g
  • 28%
  • Sodium
  • 1056 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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