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Cheesy Baked Grits


"I had this at a party at a colleague's house. I've loved cheese grits for years, but these are by far the best I've ever had."
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1 h 25 m servings 267 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

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 medium baking dish.
  2. Bring the milk to a boil in a pot over medium heat. Melt 1/2 cup butter in the boiling milk. Gradually mix in the grits, and cook 5 minutes, stirring constantly. Remove from heat, and season with salt and pepper. Beat with a whisk or electric mixer until smooth. Mix in the Cheddar cheese and 1/3 cup butter. Transfer to the prepared baking dish, and sprinkle with Parmesan cheese.
  3. Bake 1 hour in the preheated oven, until firm.

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Read all reviews 63
  1. 78 Ratings

Most helpful positive review

I really love this recipe. I moved to the South a few years ago and have been looking for a good recipe like the cheese grits they serve at some restaurants here. The only change I made was stir...

Most helpful critical review

I will never again make grits using milk. Didn't like the taste of the grits. Prefer using water or chicken broth.

Most helpful
Most positive
Least positive

I really love this recipe. I moved to the South a few years ago and have been looking for a good recipe like the cheese grits they serve at some restaurants here. The only change I made was stir...

These were pretty good. I used two eggs as suggested (it definately needs them) but other than that, made the recipe as is. I will definately make these again but next time I think I will divide...

I made these as directed, aside from adding 2 whisked eggs just before pouring into the casserole dish, and my family loved them. I confess I've never made grits before, not have I really eate...

Interesting and yummy. These weren't runny like grits I've had before (let me freely admit now that I've only rarely had grits; I have no idea how they're "supposed to" be). I can see why the ...

Excellent sidedish casserole! I added 2 eggs and a big dollop of reduced fat sour cream. It cooked in about 35 minutes. Even the kids liked it!

These are good, but I have had better baked grits recipes so I didn't give them five starts. I reduced to 4 servings and baked in a 8 inch loaf pan. I also used fat free milk and 50% low fat c...

A BIG hit. I also used 2 eggs. I added more Cheddar and put in a little Swiss rather than Parmesan. And, I added a little bag of real bacon crumbles. It was REALLY good!!!

These are trouble (in a good way). I liked that I could make them ahead, and that they were easy to assemble. They were a welcome alternative to mashed potatoes. Tonight I served them with brai...

This was my first attempt at making grits, and for the longest time I haven't known what they are -bear in mind I am from Canada's East Coast-. We didn't have fresh parmesan on hand, so I improv...