Kentucky Garlic Cheese Grits

Kentucky Garlic Cheese Grits

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Mark Ky 0

"A wonderful dish that is a favorite for Derby Day (or any day) brunch."
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1 h 40 m servings 206 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 497 mg
  • 20%

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  2. Beat milk, egg, garlic powder, and hot pepper sauce in a bowl.
  3. Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits.
  4. Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.


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The recipe is very good. Excellent garlicky taste . Although instead if water I used chicken broth and no salt. I decreased the butter by two tablespoons and added 8 oz sharp cheddar. We love ch...

As a Southern girl, I do love me some garlic cheese grits, just not this much garlic. Perfect otherwise. Of course, using less garlic powder or substituting real garlic is easy enough to do. I a...

I absolutely loved this! The flavor is amazing, and I'll definitely make it again! My only problem is that I live at high altitude, so I need to figure out what to do to make it set correctly.

I had trouble finding instant polenta so I used regular yellow polenta, cooking it about 10 minutes, subbed half of the water with broth and baked as directed. Will consider adding a little oni...

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