Reviewed: Feb. 21, 2013

I made this for a work brunch tomorrow & baked for 30 mins. I'll finish heating thru before I leave for work in the morning. I thought this photo would show the nice egg "puff" while baking. I made a few changes to the recipe. I used just one stick of unsalted butter and only 1 tsp. of Cholula and salt because the cheese is so salty. My real grits were buggy so I had to rush out to shop and settled for Quaker quick grits, not instant. A good tip is to "temper" the beaten eggs before adding so they don't cook and clump when adding to hot grits. To temper, add several spoonsful of hot grits to the bowl of eggs and stir. The eggs will stay nice and smooth and blend well in the hot grits. Other than licking the scraper, I haven't tried them yet...but the scraper was delicious..tho the salt and fat content is troubling. I agree with another reviewer that you can add or subtract ingrediens to suit your family's tastes. NEXT DAY: It took longer than 30 mins at 350 to reheat. The dish was very rich and tasty but next time I'll add garlic and more hot sauce.

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Reviewer:

Judy7905

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

Reviewed: Jun. 9, 2011

Easy. Very, Very yummy and GLUTEN FREE!! Yay!

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5 users found this review helpful

Reviewer:

LOWA

Cooking Level: Intermediate

Reviewed: May 30, 2011

These were delicious!

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Reviewer:

steph

Cooking Level: Intermediate

Reviewed: Mar. 3, 2011

Outstanding recipe! I used quick-cook grits because that's all I had -- a heaping cup of quick-cook to 4 cups of water did the trick. Put a pressed clove of garlic in the grits water for flavor, and used cheddar cheese an some fresh-grated parmesan for the cheeses. I baked it longer than called for, and it came out sliceable but still a great soft texture. Delicious! Thanks for the recipe!

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Reviewer:

E J

Cooking Level: Expert

Home Town: Jacksonville, Illinois, USA

Living In: Marion, Illinois, USA

Reviewed: Feb. 10, 2011

My daughter served these at our 1st ever Ladies Brunch and they were the hit of the meal! We're having our 2nd ever Ladies Brunch this weekend and guess what is on the menu again!

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1 user found this review helpful

Reviewer:

josiesmom

Cooking Level: Intermediate

Living In: Valley Center, Kansas, USA

Reviewed: Oct. 9, 2010

Excellent! Followed the recipe exactly except for adding some hickory smoked bacon pieces to the casserole.

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3 users found this review helpful

Reviewer:

Shooter

Reviewed: Aug. 6, 2010

This was awesome! There is a big difference between whole grits and the quick or instant variety. One of my favorite things to do with the leftovers is to slice it about 1/2" thick and fry it in a little bit of butter and have it for breakfast.

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Reviewer:

DIZ♥

Cooking Level: Expert

Reviewed: May 29, 2010

I did not actually make this recipe (though it looks great and I plan to in the future!) but I wanted to address the review below mine. It looks like you were expecting something very different- maybe something more like cornbread? You wrote that the texture turned out very similar to cream of wheat. That actually IS what the texture of grits should be like. They aren't something you can pick up and eat with your hands. It looks like the recipe turned out just fine for you, just you were expecting something different. I gave this recipe 5 stars because it has an average of 4.5 stars right now and maybe my rating can kind of even out the 2 stars of the review below mine since it isn't the recipe's fault that the cook didn't know what to expect and they even said they thought the grits tasted great :o)

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Reviewer:

The Bunny Chef

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

Reviewed: May 3, 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.

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