Reviewed: 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.

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Reviewer:

buzzsau

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Topeka, Kansas, USA

Reviewed: Apr. 18, 2012

Really liked this alot and my husband raved. Served with pork chops and succotash. I didn't have alot of real butter in the house, so I used margarine for the 1/2 cup portion and real butter for the 1/3. Used shredded cheddar/jack cheese. Turned out great--really delicious, I recommend. Followed the rest of directions to a T and the dish is a keeper. (I used Paula Deen's grits.)

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Reviewer:

Lorsonline

Cooking Level: Expert

Reviewed: Mar. 6, 2012

This was delicious! I added chopped green onion and red bell pepper and it turned into a great breakfast for a few days.

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Reviewer:

stacymina

Reviewed: 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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Reviewer:

hkm1998

Reviewed: Aug. 18, 2011

I love grits & my kids hate them, so I am constantly trying new recipes to entice them towards my way of thinking. This is the closest I've come to getting them to "like" grits. Really good flavor, not too runny (one of their previous complaints) & the baking adds a nice crunchy golden brown topping. My only downside to the recipe is that the liquid amounts (for the grits I used) was off. I had to add about a 1/2 cup more liquid (I used chicken stock) to make them creamy enough so that the baking didn't dry them out.

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Reviewer:

McCrearyacres

Cooking Level: Expert

Home Town: Bronson, Kansas, USA

Living In: Davenport, Iowa, USA

Reviewed: May 8, 2011

The only change I made to this was to add some shredded parm right into the mixture. I never measure cheese, so I just added to taste. I didn't add any eggs.....if you cook it long enough, it isn't needed. I was scraping the pan and licking the spatula after putting in into the oven.......these are SO good! I'm serving with saute of shrimp, tri color peppers and onions. Yum!

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Reviewer:

Jenifer

Reviewed: Mar. 20, 2011

These were quick and easy. I baked them for an hour and the middle still wasn't set up. I took them out anyway because I like my grits a little soft and the top was very brown. I used non-fat milk and only 2 Tbs of butter. I used 1 cup of cheddar mixed in and about 3/4 cup parm/asiago mix on top. I also grated 1/2 an onion and 2 cloves of garlic, which I cooked until translucent before adding the milk, butter, etc. They turned out great and I didn't miss the extra butter. However, next time I will use sharp cheddar for a stronger cheese flavor.

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Reviewer:

morgan

Reviewed: Feb. 26, 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).

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