Reviewed: Nov. 14, 2009

This was actually quite yummy, but didn;t go over as well with my toddlers. So honestly, if you love grits, I'd give this 5 stars...I'm only rating 4 for my own use. :) I used about half the cheese and it was still yummy

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LINDAANA

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Reviewed: Nov. 10, 2009

I thought these grits were excellent. I've made them twice. The first time I used american processed cheese and the second time I went spicy with pepper jack. Both time were good.

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thepoetnmotion

Cooking Level: Expert

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Reviewed: Nov. 10, 2009

Very good recipe, but so much better if REAL cheese is used. Great with sharp cheddar. Yummy.

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BULLREM

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

A bit too too cheesy for our taste. Probably could sub some cottage cheese for American and get creamy but less processed cheese taste.

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rsogburn

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Reviewed: Sep. 13, 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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NANCY99

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Reviewed: Sep. 13, 2009

Excellent, followed the recipe with one exception, I had a block of sharp cheddar and that worked out great. Thanks Beets!

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Greg D.

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Reviewed: Mar. 23, 2009

This dish turned out very well. I used Mexican Velveeta rather than the hot pepper sauce.

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AmyLynn

Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

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Reviewed: Oct. 26, 2008

EVERYONE loved it! Complimented over and over!!! Used White, sharp Cheddar instead of American! Used normal salt! Used Unsalted butter (1-1/2 stick) instead of margarine. Will definitely make over and over!!!:)

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LINGYGA

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Reviewed: Oct. 12, 2007

yummy! I like mine a little thinner, consistency of mash potatoes, not thick enough to cut.

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JILLIEWILLIE

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: 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.

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Debbwl56

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Aug. 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!

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obeetleo

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Reviewed: 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.

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myree

Cooking Level: Beginning

Home Town: Gadsden, Alabama, USA

Living In: Freeport, Florida, USA

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Reviewed: Nov. 30, 2006

Took this to a family fish fry yesterday and the bowl was practically licked clean! My father-in-law refuses to eat grits, but I convinced him to give this a try. He went back for seconds. I'll be making this many more times. Thanks from one Carmen to another.

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CCARR48

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Sep. 24, 2006

This is good. I mix up the cheese a bit (Swiss, romano, etc.) to liven it up. I also cut the water and replace it with light cream or half & half to make it richer. You can do a lot of things to this recipe and it's still easy to make.

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SCOTT7590

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Reviewed: 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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JulieH

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Reviewed: Aug. 20, 2006

I agree with all the other reviewers, this recipe is a keeper and great with all sorts of dishes,thank you for sharing.

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Melissa H

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Carlsbad, New Mexico, USA

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Reviewed: Mar. 27, 2006

Great simple recipe. Doesn't require many exotic ingredients.

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Michele

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 24, 2006

I've made these a couple of times now and we love them! Tried one time with Cheddar Cheese but really do prefer them made with American Chees.

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ALICESAY

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Reviewed: Feb. 16, 2006

Sooooo good! We loved this recipe and the hot sauce adds a great kick!

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SHIZBIZ

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Reviewed: Feb. 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!

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