Oklahoma Cheese Grits

Oklahoma Cheese Grits


"It's a great day when my mom serves up this Southern specialty! Cooked grits are combined with seasonings, cheese, and eggs, then baked. The eggs are the secret to light fluffy grits that melt in your mouth! You may adjust or eliminate the hot sauce to suit your taste."
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1 h 30 m servings 258 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 1141 mg
  • 46%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a medium saucepan, bring the water to a boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally. Mix in the butter, cheese, seasoning salt, Worcestershire sauce, hot pepper sauce, and salt. Continue cooking for 5 minutes, or until the cheese is melted. Remove from heat, cool slightly, and fold in the eggs. Pour into the prepared baking dish.
  3. Bake 1 hour in the preheated oven, or until the top is lightly browned.


  1. 211 Ratings

Most helpful positive review

I've made these several times now with a few changes: I use cheddar/Jack cheeses instead of processed, and I double the hot sauce (Tapatio) and omit the seasoning salt; I also leave out the egg...

Most helpful critical review

good, but tasted eggy

I've made these several times now with a few changes: I use cheddar/Jack cheeses instead of processed, and I double the hot sauce (Tapatio) and omit the seasoning salt; I also leave out the egg...

Great recipe! This is one where you can cut back on the sodium and calories without really missing them. In keeping with the way I grew up eating grits (as a foil for richer foods) I omitted the...

This recipe is our family's favorite cheese grits recipe. Fluffy and wonderful! Only use 1/2 tsp of salt though. Last year we (30 of us) did a side by side comparison at Easter with the original...

YEEEHAWWWWWWWW! A while back, my husband spent some time in the south (helping clean up after Hurricane Katrina). While he was there he called me and told me that he, and the rest of the crew, h...

I cooked this recipe for a bridesmaids' brunch. We were preparing for over 20 people so I doubled the recipe. Per previous reviews I reduced the amount of butter-in fact I used "I Can't Believe ...

I made these using some of the hints from previous reveiwers. I used 1/2 stick butter instead of 3/4 and 1 tsp. less of salt. My husband really liked them but all I could taste was the Worcest...

Made this recipe this morning for a brunch at work. It was easy to put together and it was baking while I got ready for work. Everyone who had some loved them. The stoneware part of my crock...

Very good! Since it was just me and my husband, I scaled this for 6--used a 7 x 10 inch baking dish and it was just right. I also only cooked it about 40 minutes and it was lightly browned and c...

My husband thinks these are the best grits ever. I've made them 3 times now, once for a church dinner where they were devoured. Serve it as a side dish as a delicious alternate for potatoes. Thi...