Reviewed: Apr. 13, 2006

This is probably my 3rd time having grits ever in my life and I prefer then without cheese.

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Cooking Level: Expert

Reviewed: Mar. 12, 2006

This was wonderful. I used approximately one pound (two huge handfuls) of Colby Jack instead of processed cheese and it turned out great. My husband requested less cheese and maybe an additional egg next time, but I think this dish is great as written. Thank you.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Reviewed: Feb. 11, 2006

Looking for something different to serve with ham. This was great! A keeper and inexpensive to make!

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COmama2six

Reviewed: Jan. 24, 2006

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 eggs, as they just don't seem necessary. What I want to point out is that this can really be a one-dish meal. It's not necessary to cook everything atop the stove and then transfer to a baking dish for the oven. I simply throw all the ingredients together in a baking dish, then toss it in the oven. After about half an hour, I stir well, then let it go for another half hour or so. The grits are cooked to perfection, and I just made a very easy, quick meal! My family loves it, so on occasion, I throw it together for dinner. The ease of it all makes me happy, and they're happy 'cause they like it so much!

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Brandy Lee

Cooking Level: Intermediate

Reviewed: Dec. 31, 2005

I found this for a male co-worker. He told me the next Monday that ALL his family LOVED it, two thumbs up. I think he said he added garlic.

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Sheila Hancock

Reviewed: Dec. 24, 2005

These are so delicious! My husband and sons made this as part of our Mother's Day brunch.

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BabaEva

Cooking Level: Expert

Reviewed: Nov. 27, 2005

This was good, just not a WOWWIE recipe.

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zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

Reviewed: Nov. 25, 2005

Great dish even for those who say they'd never eat grits. That's probably because the dish looks a lot like a cheese souffle. It's a stick-to-your-ribs comfort food. The dish is inexpensive, easy to prepare, and quick to bake. Like other reviewers, I cut back on the butter and salt a bit.

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ABoston

Cooking Level: Intermediate

Home Town: Tifton, Georgia, USA

Living In: Manhattan Beach, California, USA

Reviewed: Nov. 11, 2005

I am not a grits eater, but thought I would make this for my fiance' since he likes them. I tried these and I fell in love. He couldn't believe I made them. I definitely recommend this recipe! I can't wait to make them for his mother!

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