Baked Garlic Cheese Grits

Total Time:
1 hr
10 min
50 min

12 servings

  • 6 cups chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 cups regular grits
  • 16 ounces Cheddar, cubed
  • 1/2 cup milk
  • 4 large eggs, beaten
  • 1/2 cup (1 stick) unsalted butter
  • 8 ounces grated sharp white Cheddar

Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.

Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.

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4.8 138
I made this for Thanksgiving, along with ham and other dishes,and it was very good. I didn't have the sharp cheddar cheese--I used Colby Jack, and it was very tasty. I will be making this again and again. item not reviewed by moderator and published
If you like cheese, garlic & grits you will like this recipe and It's easy. The garlic is just right and you can switch out any hard or semi-soft cheese (cheddars, colby, parmigiano, reggiano, gruyere, gouda, M Jack). I add a little minced onion to mine. Recipe can be halved in 8x8 dish. item not reviewed by moderator and published
I subbed colby jack & meunster, because that's what I had on hand. The amount of garlic was just fine for me. Best grits recipe I've ever had! item not reviewed by moderator and published
I've been making this Cheese Grits recipe for over a year now, and with just a few small tweaks, it just gets better and better. I double the amount of garlic powder, or I use two cloves of minced fresh garlic and that brings the garlic flavor exactly where we like it. It's easy to add sausage or other goodies to kick it up a bit. Another big plus for my family is that this recipe can be cut in half perfectly and baked in an 8x8" baking disk if you don't need as much. Everyone that's tried it has loved it, so I highly recommend giving this a try! item not reviewed by moderator and published
This was a very tasty recipe. I think the one reason I wouldn't give it 5 stars is that it needs a bit more garlic flavor than just the garlic powder. I'm going to use this as a starting point, though, and kudos for a good introductory recipe for non-breakfast grits. I took these to a Birthday shindig where they were having a lowcountry boil, and I wanted something to accompany them. item not reviewed by moderator and published
Delicious! Perfect for anytime of the day! I made these for my husband who grew up in the south and loves a good bowl of grits. He swears by sweet grits, and said he would never eat them any other way. Paula never lets me down, so I figured I would try the savory grits, despite my husbands reservations. He loved them...huge win for me! One word of caution..this recipe makes a ton! I cut it in half since its just my husband and I, and although they were delicious it was still a bit too much. I did add alot of extra garlic, salt and pepper. Just season to taste before placing in the baking dish to make sure it suits your taste. I served them again later that night with a sweet/smokey pork loin and the grits were a delicious compliment to the meal. Thanks Paula! item not reviewed by moderator and published
I love this recipe! I added some ( about 2 1/2 cups ground ham. (What to do with leftover Christmas ham. I also used a halved garlic clove while cooking grits. I don't have powdered garlic. I took any large pieces left after the grits were cooked. It was a great entree on a cold, wet night. This morning, I reheated a couple of servings in the microwave and topped them with poached eggs. Yummy! Thanks Paula item not reviewed by moderator and published
I made this according to the recipe. It was fantastic. item not reviewed by moderator and published
Best grits! Way better than those made with kraft roll cheese. I added cooked, drained peeled shrimp and baked for a ladies shower, and they stole the show, people could not get enough of them. The white cheddar and sharp cheddar are a delicious combination. item not reviewed by moderator and published
I'm really not sure on how to rate this as I have never made grits before and have only eaten once before. I thought grits were supposed to be not like the texture of cornbread. These were good but I'm just not sure I would make again. I saw some people say to use Velveta.. that is what the recipe calls for so i just usded reg. sharp cheddar. Maybe that is why I was not overly crazy about this.. item not reviewed by moderator and published
Grits can vary from firm (like this recipe) to soupy. If you thought it was too firm, then try more liquid next time. I prefer flavor of real cheddar but agree when it comes to melting cheese in grits, you can't beat the smooth outcome of Velveeta. I don't care for overpowering Velveeta flavor, so I use American cheese slices in my grits or even a little of the Ragu yellow cheese sauce in a jar. Don't give up. Cheese and grits are a great combo. Even better with some real bacon bits mixed in!! item not reviewed by moderator and published

Not what you're looking for? Try:

Grillades and Baked Cheese Grits

Recipe courtesy of Emeril Lagasse