The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 18, 2009
I used broth opposed to milk, adding great flavor and reducing the cost. I also added garlic and paprika!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 20, 2009
Fantastic! I served it at a Ladies' dinner. My husband got a taste of them, and I had to cook them again the next night for him. I'll make a Southern man out of him yet. He has never really cared for grits, but loves this recipe!
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Home Town: Atlanta, Georgia, USA
Living In: Woodstock, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 16, 2009
This was just ok to me. I wouldn't make it to serve company unless I knew someone absolutely craved grits. I will keep it on hand for that reason, until I would find a tastier replacement.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 10, 2009
Excellent! I also bake it in a 9x13 pan and cut into squares to serve as an appetizer!!
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Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 6, 2009
Really liked this as a side dish for dinner. Didn't have the parmesean, but had an Italian blend for pizza, which I substituted on top. That crunchy cheese layer on top added a lot of flavor. I think this really needs to cool off quite a bit in order to taste the cheese flavor of the grits, so I recommend cooling for a good 15 minutes before serving. I will definitely be making this again and maybe adding chopped bacon and scallions next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 25, 2009
I scaled this recipe down to about three servings. I think this makes it firm up more, because there's no need for an egg. The only thing I would do different is reduce the amount of parmesan, and put some extra cheddar on top. Maybe it's because I didn't have fresh parmesan, only the kind that comes in the plastic bottle. Anyway, this deserves bonus points because it's so easy and inexpensive!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 30, 2009
I'm giving this 4 stars because I might make it again if I'm looking for something a little different, but this recipe wasn't a big hit. It did get eaten, but no real "yummy" comments. It seemed really dry to me, so next time I might add a little more milk.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 2, 2009
Absolutely Delicious! They are officially a Thanksgiving tradition now... everyone loved them! And a plus for being SO easy!
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Cooking Level: Expert

Home Town: Watsonville, California, USA
Living In: Pacifica, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 28, 2008
This is delicious. I followed others advice and used an egg (haven't tried the recipe without it). I also use smoked cheddar. My husband and friends love this recipe.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 31, 2008
I've made these multiple times now. My boys love them as an alternative side dish to mashed potatoes or rice. They don't like the cheese melted on top, so I incorporate it into the grits before baking. Even then, they are inclined to scrape the little bit of "crust" that develops anyway. The cheesy layer tastes good to me, but for whatever reason, they both have an aversion to it. This is a great and versatile recipe. You can try different cheeses and experiment with different spices or flavorings. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 1, 2008
YUM!! These are awesome! To reduce fat I omitted the first round of butter and only added about half of the second. I also wonder if it couldn't partially be made with chicken stock to reduce fat. Added 1 egg (I scaled recipe to 9) and mixed some of the parmesan into the cheddar as well. Serving with Grilled sausages and brocolli. Will update when I make with chicken stock.
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Cooking Level: Expert

Home Town: Dearborn, Michigan, USA
Living In: Northville, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: 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!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 2, 2007
These are awesome! I didn't make any changes and they turned out yummy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 10, 2007
loved it! I also added 2 eggs like a previous reviewer mentioned. grits couldn't get any better!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 9, 2007
This was my first attempt at making grits, and for the longest time I haven't known what they are -bear in mind I am from Canada's East Coast-. We didn't have fresh parmesan on hand, so I improvised and used grated asiago, and ended up cooking this in a casserole dish. Still tasty even with the alterations, thanks for sharing.
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Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 7, 2007
EXCELLENT!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 24, 2007
Very good. Though I did add additional cheeses and a little garlic powdered for an extra kick!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 15, 2007
I modified and made with polenta--was good and very rich.
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Jen

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 8, 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!
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Photo by le petit haricot

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 3, 2006
I prepared the recipe for 8. I baked it in a 2.5 quart casserole, so it was pretty thin. I tested for doneness with a toothpick and cooked it for 45 min. My guests raved about it...next time, I'll put more parmesan on top and may try adding 2 eggs as another reviewer suggested.
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