Cheesy Baked Grits Recipe -
Cheesy Baked Grits Recipe

Cheesy Baked Grits

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"I had this at a party at a colleague's house. I've loved cheese grits for years, but these are by far the best I've ever had."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Bring the milk to a boil in a pot over medium heat. Melt 1/2 cup butter in the boiling milk. Gradually mix in the grits, and cook 5 minutes, stirring constantly. Remove from heat, and season with salt and pepper. Beat with a whisk or electric mixer until smooth. Mix in the Cheddar cheese and 1/3 cup butter. Transfer to the prepared baking dish, and sprinkle with Parmesan cheese.
  3. Bake 1 hour in the preheated oven, until firm.
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2004

I really love this recipe. I moved to the South a few years ago and have been looking for a good recipe like the cheese grits they serve at some restaurants here. The only change I made was stirring in 2 eggs before cooking. My family just loves this recipe - great comfort food!

Most Helpful Critical Review
Apr 27, 2012

I will never again make grits using milk. Didn't like the taste of the grits. Prefer using water or chicken broth.


69 Ratings

Dec 08, 2006

These were pretty good. I used two eggs as suggested (it definately needs them) but other than that, made the recipe as is. I will definately make these again but next time I think I will divide the parmesan, mixing half of it in with the cheddar cheese and using the other half to sprinkle on top. I thought the cheese on top was much too thick. Overall, a great dish! Thanks!

Apr 04, 2006

Interesting and yummy. These weren't runny like grits I've had before (let me freely admit now that I've only rarely had grits; I have no idea how they're "supposed to" be). I can see why the previous reviewer added eggs and I think that'd be a good addition, but it turned out fine without. I served these with breakfast foods, but I think this would also be good for dinner with pork or chicken or even on the side with chili instead of corn bread. I also think this recipe would be good with some hot peppers or hot sauce added to spice it up. Thanks for the recipe, you've convinced this yankee to make grits again!

Jan 17, 2008

Excellent sidedish casserole! I added 2 eggs and a big dollop of reduced fat sour cream. It cooked in about 35 minutes. Even the kids liked it!

Jul 02, 2006

These are good, but I have had better baked grits recipes so I didn't give them five starts. I reduced to 4 servings and baked in a 8 inch loaf pan. I also used fat free milk and 50% low fat cheese, I forgot the parmesan. The grits do have a firmer texture than they normally would and they were great where the outside and top got crispy. My 4 yo who loves cheese grits wouldn't eat them though because she didn't like the crunchy parts (where I thought they were best). My husband refuses to even try grits. He took a bit of these and said, he would eat them again. However, he still ate a baked potato for dinner rather than the grits. I will probably continue to look for another recipe though.

Mar 03, 2011

These are trouble (in a good way). I liked that I could make them ahead, and that they were easy to assemble. They were a welcome alternative to mashed potatoes. Tonight I served them with braised oxtails. The only change I made was to omit that final 1/3 cup butter at the end....the first 1/2 cup already felt like pushing the envelope butter-wise (I did use whole milk, though).

Dec 23, 2011

Good recipie! My mom makes baked grits every year for Christmas morning / brunch ( I think because she can bake them the nite before, and then just heat them up). This recipie is very close to hers. I def think it needs at least one egg. The Parm Cheese is a nice touch, but I prefer cheesier - so I added extra cheddar. My kids LOVE baked grits. Happy cooking!


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  • Calories
  • 267 kcal
  • 13%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 453 mg
  • 18%

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

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