Reviewed: Jun. 2, 2008

REALLY GOOD RECIPE. WHILE I REALLY DON'T THINK THAT OKLAHOMA'S THE SOUTH IN ANY WAY, SHAPE OR FORM, (I LIVED THERE FOR A FEW YEARS & GRITS ARENT' AVAILABLE THE WAY THEY ARE IN THE SOUTH) THIS IS A REALLY GOOD RECIPE. GOOD CHEESY FLAVOR.

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Vivagirl


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Reviewed: Apr. 17, 2008

I love baked grits (especially with seafood), but I did make a few changes to this, based on how I remember my Mamaw making them. I used milk instead of water, bringing it right under a boil. Also, I used Cobly and Pepper Jack for the cheeses instead of processed. With thosee changes this is just like Mamaw used to make (possibly better-I don't remember her using worsteshire)

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Khristin

	Cooking Level: Intermediate Home Town: Mooresville, North Carolina, USA Living In: Charlotte, North Carolina, USA
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Reviewed: Apr. 6, 2008

It is very possible that I did something wrong, however, I followed this recipe to the best of my ability and followed other reviews by adding garlic and cutting salt in half and it turned out really bad. It was super salty and runny. Not even my husband or teenage boys would eat it. I will continue my quest for that perfect grit recipe.

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Theresa Johnson

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Jan. 27, 2008

These were awesome! I followed the recipe, and my husband and I loved them. I tasted the grits too before adding the eggs to bake, and they tasted great then too. Next time I'm in a hurry, I may just serve the grits without the eggs to avoid baking-- either way, they taste fantastic.

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cmmunchkin


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Reviewed: Jan. 20, 2008

I made this for my Pajama Bunco. The theme was breakfast for dinner and it was absolutely a hit. Thanks!

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Casandra Yaz

	Cooking Level: Intermediate Living In: Katy, Texas, USA
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Reviewed: Jan. 4, 2008

Amazing! I served these New Year's Day with a breakfast casserole and monkey bread. It makes a ton, but most had more than one serving. I used the Kraft brand of processed cheese, since it temds to be a bit less salty. Not sure if it was necessary, but these were absolutely DIVINE! I hate leftovers and just had the last bite 4 days later. The might stick to the ribs a bit, but I will add to a traditions list for my family.

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Holly


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Reviewed: Jan. 3, 2008

Made these for a New Year's Brunch, everyone was scared to eat them because of all the unhealthy stuff in them, but they all ended up trying them and raving about how good these grits really are.

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EROCK101

	Cooking Level: Expert Home Town: Ann Arbor, Michigan, USA
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Reviewed: Dec. 24, 2007

I was looking for a good side dish for christmas dinner for the family. Went out and bought the the exact ingredients and went to town. Took this to the dinner table and everybody took a spoonfull. Not one person liked it, the response from everybody was "Its Ok". So I decided to try it and didnt like it either. Ended up throwing away the whole dish. It is ok, but definately not something to bragg about.

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Maryland Yankee

	Cooking Level: Intermediate Home Town: Havre De Grace, Maryland, USA Living In: Rising Sun, Maryland, USA
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Reviewed: Nov. 30, 2007

These are great! I was a little skeptical before I baked them, because it just tasted like Velveeta with a little grits mixed in. The eggs and baking really help to blend all the flavors. They were a hit at the baby shower I attended yesterday and my husband has already finished off the leftovers. One change I made- the recipe calls for a lot of salt, so I cut both the seasoning salt and the plain salt in half. It was just the right amount.

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Mary


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Reviewed: Oct. 25, 2007

Great casserole! Made it for a brunch and everyone wanted the recipe! A true winner!

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shopolic99


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Reviewed: Oct. 21, 2007

Everyone I made this for has loved it! It is now part of my Christmas eve brunch every year.

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DELA102


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Reviewed: Sep. 15, 2007

I'm a Southern Girl and grew up eating grits. I was really excited to experiment with a new method of preparing them. Well, I was disappointed in the results of this recipe. It's not that they were "bad", they were just too "different", than what I'm used to. They were too fluffy and too light. It's my own personal preference. I prefer grits that "stick to your ribs". I will continue to prepare grits the good old fashioned way: grits, butter, cheese and milk---cooked in a pot on top of the stove.

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Southern Lady Cook

	Cooking Level: Intermediate Home Town: Fort Myers, Florida, USA
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Reviewed: Jul. 7, 2007

This was amazing. I will probably do as the other reviewers stated and add some garlic next time.

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VALVAL216

	Cooking Level: Intermediate Living In: Saint Louis, Missouri, USA
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Reviewed: Jul. 2, 2007

this is also very good with 1-3 minced cloves of garlic, or you could use a lot of roasted garlic!!!

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hoperefugee


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Reviewed: Jun. 14, 2007

Mmm... these really satisfied a cheesy craving. Plus, I had everything on hand w/o going to the store- double plus! I scaled this down to just two servings (since I was just making it for me) and it came out perfectly when baked in a small pyrex. I also subbed garlic salt and used reduced fat velveeta. Delicious!

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ls11


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Reviewed: May 18, 2007

I thought this recipe was good, not as fluffy as another recipe I've had before. I enjoyed it, but it got okay reviews from others. I'd tinker with the recipe again.

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Ammelyn

	Cooking Level: Beginning
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Reviewed: Apr. 13, 2007

Never having grits before I thought I'd try this at Easter. The outcome was everyone liked them, but I thought they would be better served right from the pot without baking. More like polenta. I threw the leftovers out.

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LAURA

	Cooking Level: Expert
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