Cheese Grits

Cheese Grits

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"This recipe is a complement to any brunch or dinner. The name says it all--this dish is super cheesy and a little hot."
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Ingredients

1 h 5 m servings 390 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1056 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large pot, bring water to a rolling boil before adding the grits. Reduce the heat to low and stir while they thicken.
  3. When the mixture is thick, stir in the eggs followed by margarine, cheese, seasoning salt and hot sauce. Stir until the cheese has melted. Pour mixture into a 9x13 inch baking dish.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes. Cut the grits into squares and serve.

Reviews

41
  1. 49 Ratings

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Most helpful positive review

The whole family really enjoyed this. I changed it around just a little. I added garlic. Used chedder cheese instead of american and topped it with parmesan cheese. Oh and I used smoked tobas...

Most helpful critical review

I'm not from the south and when I heard of this dish I expected these to turn out a lot like a buscuit or some type of bread you could hold and eat. They had a great flavor but turned out like ...

The whole family really enjoyed this. I changed it around just a little. I added garlic. Used chedder cheese instead of american and topped it with parmesan cheese. Oh and I used smoked tobas...

I fixed this for a brunch and it was a hit! I added about 1 1/2 cups of shredded sharp cheddar cheese. I also used a bit more water cooking the grits to have the finished product more of a gri...

In answer to the question about making this dish ahead of time, yes, you can. I made it the night before and cooked at 350 degrees for 30 minutes, then refrigerated it. The next morning I warm...

Very good. I used cheddar rather than American cheese and didn't use the hot sauce.

Good side for breakfast or dinner. My husband grow up in the south and said these were the best grits he has ever had. I cut the butter to 1/2 cup and used garlic salt instead of seasoning salt....

Thank you for this recipe! My kind of comfort food. Followed it to a "T" except for these changes: Added 1 tsp of minced garlic, quick-cooking grits and used a block of Velveeta processed cheese...

Can this be mixed the day before and covered/set in the fridge? maybe the liquid would get soaked in the grits and not work out for a next morning baking. thoughts?? thanks.

Took this to a family fish fry yesterday and the bowl was practically licked clean! My father-in-law refuses to eat grits, but I convinced him to give this a try. He went back for seconds. I'...

I did not actually make this recipe (though it looks great and I plan to in the future!) but I wanted to address the review below mine. It looks like you were expecting something very different...