Reviewed: May 24, 2012

This Yankee FINALLY realized why all the fuss over grits... I used the real thing instead of instant grits. (cooked ratio of 1:3 grits to water for about 15 -20 minutes.) This is the only time I've ever liked grits.

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Reviewer:

stick

Cooking Level: Intermediate

Home Town: Midlothian, Virginia, USA

Reviewed: Apr. 26, 2012

This is awesome. I do bacon wrap shrimp on skewers to with this dish.

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Reviewer:

carla

Reviewed: Mar. 20, 2012

I love cheese grits and can't get enough of them! I didn't use processed cheese, I used cheddar and it was better!

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Darby B.

Cooking Level: Expert

Living In: Redmond, Washington, USA

Reviewed: Feb. 27, 2012

I am not Southern and I did not come to appreciate the taste of grits until recently. I LOVED these grits! I had some girlfriends over the night I tried this recipe. I served this with collard greens and cornbread. Several of the girls said they thought it was macaroni & cheese. When they found it was grits, they were initially disappointed until they tasted them. The grits got very good reviews. There was one purist among the group that said grits should not be a casserole, but other than her, they were a hit. I also had them for leftovers the next day. I heated them in the microwave and added a pat of butter on top. WOW. According to reviews' suggestions, I used one tablespoon of wocestershire sauce and two teaspoons hot sauce. I also used 8oz Cheddar, 8 oz Velveta. I used quick grits, but I could've cooked the grits until they were ALL THE WAY DONE, which for me is more than 5-6 minutes. Great recipe! Could be used for brunch or dinner. Instead of standing over my grits, I socialized. Thanks.

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Reviewer:

aesj22

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Tallahassee, Florida, USA

Reviewed: Feb. 11, 2012

I love baked cheese grits, and this is a fantastic recipe. My mom used to make these all the time, and since she passed away, I have been sad that I never paid more attention -- they were made so often and I helped her so often that I thought I "knew." At any rate, I read the recipe and immediately recognized it! I, unfortunately had been forgetting the eggs. At any rate, I followed the recipe to the "t" and it was perfect. They should be a little salty and decadent, because its not an everyday dish. Its a Sunday morning brunch type thing. I am so thankful that I found this recipe, and that I could recreate a bit of home. I'm originally from Oklahoma and thought it was great they were named "Oklahoma Cheese Grits."

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Reviewer:

Raina

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Palm Bay, Florida, USA

Reviewed: Jan. 9, 2012

This was perfect and very creamy! Everyone loved it and the recipe does not need anything else added. Tasted wonderful as is.

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Margaret

Home Town: Atlanta, Georgia, USA

Reviewed: Dec. 24, 2011

Excellent. I had several variations including: low sodium chicken broth instead of water, low sodium low fat Cheese Whiz instead of Velvetta, omitted the worchestire (as recommended by reviewers), used half the butter (as recommended by reviewers) and substituted chopped canned chilis for hot sauce. I also added absolutely no salt. The Cheese Whiz and broth add plenty. Northerns who had never considered grits are now believers.

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Allison L

Reviewed: Dec. 14, 2011

This was great. I cut it down to 4 servings. I used asiago and monterey jack cheeses. It was light and fluffy. Tasted so good last night, I'm making again tonight. I love this as a side with fish .

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Reviewer:

MOTHEROFLITTLE

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Living In: Bailey, North Carolina, USA

Reviewed: Nov. 18, 2011

I made this as is. I thought it was very tasty, but for me to salty. I will make again but cut down on the salt.

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Reviewer:

juliec

Reviewed: Sep. 25, 2011

This is fantastic! Very delicious! I followed the recipe, except instead of using 1 pound of gross processed cheese, I used 8oz of sharp cheddar cheese. I also didn't add any of the seasoned salt or salt. Next time, I would double the Worcestershire and the hot sauce. Would definately make again!

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