Baked Garlic Cheese Grits

Total Time:
1 hr
Prep:
10 min
Cook:
50 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 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
Directions

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
Just made this and unless you are making this for an event or you are the Duggars, halve the recipe. Otherwise, great dinner side. And they don't taste "breakfasty" so they'll do with beef, seafood & chicken. item not reviewed by moderator and published
I have made this recipe a countless number of times. I get tons of requests for me to make it. I absolutely love this recipe! item not reviewed by moderator and published
Good but not a do over. More cheesey with a slight garlic flavor. item not reviewed by moderator and published
DELICIOUS! I paired the grits with spicy grilled shrimp from "another" site and also their coleslaw. It was a wonderful dinner. I forgot the egg, but don't think it mattered in taste, just might have made them a little more casserole like. They were so good, I can't wait to make them again! item not reviewed by moderator and published
I knew these would be good. When I need a recipe for my Southern man, Paula's my go to. Thanks Paula! item not reviewed by moderator and published
These were absolutely amazing! Made them for a party of life-long Southerners, and we all agreed we'd never had better. Thanks Paula for this keeper! item not reviewed by moderator and published
This recipe is delicious! It made a lot, so the next time we make it, we'll most likely half the recipe. We made them for our family at a family dinner and everyone loved them. We used low sodium chicken broth and it was still so yummy. A must in our recipe book for sure! item not reviewed by moderator and published
the only change I made was to eliminate the added salt. Between the cheese and the sodium in the chicken broth I was afraid to add *more* salt. I was right....these were great and no one missed the salt. I also was lazy and baked them in the microwave instead of the oven as I did not need to serve 12 people and made half a batch in a casserole dish. They came out just fine in the microwave. item not reviewed by moderator and published
Man O' man this woman can coooook! What a great/simple/delicious dish! Due to time constraints i had to use shredded cheddar cheese but it actually made blending it much easier! Very good, used it with a pork loin and green beans! Go Paula, itcha' birthday! item not reviewed by moderator and published
This was fantastic...Being from Texas We like our Tex-Mex so I added a small can of chopped jalapenos...got Raves at the covered dish supper. item not reviewed by moderator and published
I made this last night OMGGGGGG it was so good. My son's are teenagers and they have always been picky eaters. They kept eating more and more. I made this dish with fried pork chops and garlic corn. It was awsome! I would tell anyone who is looking at this recipe to make it. item not reviewed by moderator and published
These were very very very good!!! Cheesy, soft, crunchy on top....yummmy item not reviewed by moderator and published
Absolutely awesome! However, if you watched this show, you can plainly see that Velveeta cheese IS being used. If you've ever used Velveeta, then you know how soft it is when you slice it & how it sticks to the knife. Either way, cheddar or Velveeta is great in this recipe. item not reviewed by moderator and published
Oh my lanta, these are good! I halved the recipe, intending to serve them for breakfast the next day... well, I ended up eating 2 servings of the finished product that night, then again for breakfast and lunch. Oh, and I used beef broth instead of chicken, which gave it a really wonderful flavor. Thanks Paula! item not reviewed by moderator and published
Delicious! I make these grits and everyone raves about them. There's no Velveeta cheese in this recipe (see review below). Taste great and seems my guests never leave any second helpings behind! Thanks again, Miss Paula! item not reviewed by moderator and published
These are very good however, they are not something I would make on a regular basis! The fat content and Cholesterol in these grits are so off the charts it's obscene! Honestly, 1 stick of butter, a pound of velveeta, eggs, and shredded cheese to top it off! Beware when eating them, they are a heart attack in waiting! item not reviewed by moderator and published
I'm Italian...never had grits...garlic?? cheese??? FANTASTIC item not reviewed by moderator and published
This is an awesome grits recipe. I love the flavor. It was really rich, however, so be aware of that when planning to use this as a side dish. It is definitely a special occasion kind of dish, I think. item not reviewed by moderator and published
Love this recipe!! Because you can no longer find the garlic cheese rolls around here, I used 18 oz. of Velveeta and 3/4 teaspoon of garlic powder in its places. Delicious!! item not reviewed by moderator and published
This recipe is amazing and delicious, but I found it very precarious to make in a 2 quart pot as specified. DEFINITELY use at least a 2.5. Otherwise, it was sooo creamy, cheesy, and satisfying. Like macaroni and cheese without the extra work, and the leftovers only lasted until the next day in a 2 person household. item not reviewed by moderator and published
Seriously. Having grown up in the northwest, I don't do grits. However, I hosted a Southern fish fry and didn't have a clue what to make. I figured this would work and it did! In fact, the whole batch was gone in minutes. The recipe is going in my keeper file with a big gold star! item not reviewed by moderator and published
I figured between the sodium in the chicken broth, added salt, and two types of cheese, it would be too salty. I cut the 1 tsp of added salt down to 1/2 and I added a little more milk (about 1/4 cup more), and this was to die for!!!! Yummy!! From start of preparation to coming out of the oven, it took one hour and 20 minutes. item not reviewed by moderator and published
I enjoyed this but made a couple changes. I used fresh hot peppers from the garden (ran out and picked them) as well as fresh garlic. I always use kosher salt as I like the way it melts into things better. As I said the base recipe is lovely, I can see building on it as I have started with the fresh garlic and peppers. I served it with a spicy rib and it went along very well. I am new to the GRIT world and love to play with things foreign to me. Thanks for a great base recipe. I plan to build on it and change it up a bit with flavours from the garden. item not reviewed by moderator and published
So did a lot of people who attended a party that I made this for. More like a grits souffle, very light and airy and no grainy texture. Even the kids loved it! Whenever I'm invited to a neighborhood party, this dish is a special request by the host. item not reviewed by moderator and published
I have never liked grits but the rest of my family loves them, this is the first recipe that I actually enjoyed along with them! Thanks Paula item not reviewed by moderator and published
I made this for a work bruch this morning. Got up at 5:30 and it was ready when I left for work at 7:00. Everyone loved it and a woman from VA had several helpings stating that it was comfort food. Very easy recipe to make and the best Grit's I have had outside of being at Hominy Grill in Charleston, SC. item not reviewed by moderator and published
These grits are perfectly easy and taste yummy. Unlike stovetop grits, which get hard and clumpy if they are served immediately, these grits can be made ahead and then put into the oven right before you want to serve them. I served them with broiled shrimp, a spinach salad, and crusty French bread - YUMMY! item not reviewed by moderator and published
I have never liked grits---but my son lives in Florida and he made this recipe-- I was blown away---they were wonderful!! I have a friend that always makes grits, but they never tasted like this!! Just wonderful!! Can't wait to make it myself!! Excellent!! item not reviewed by moderator and published
This is the first time I have ever made grits... I followed this recipe.. But I used Extra sharp cheddar in the grits and a vintage white on the top.. Absolutely amazing. SOOO SOOO GOOD!!! item not reviewed by moderator and published
We make this every Christmas it is the most requested dish I have. I have also made it for work and they were gone in no time. Thanks Paula item not reviewed by moderator and published
These were definitely not for the faint at heart, but ohhh sooo delicious! I took them to a work Christmas party and everyone raved. My husband went nuts for them!! item not reviewed by moderator and published
It's spellbounding to have something of grain to look so much like cornbread, but moist and savory! I added crab meat to HALF the mixture once I poured the entire pot into the buttered cassarole dish. aWwwwwwwwwwwwwwwwwesom! item not reviewed by moderator and published
I made these for friends from up north who had never tasted grits. They are big fans now. Thanks Paula. item not reviewed by moderator and published
I am a culinary student who likes to be adventurous. I add blue cheese instead of cheddar and it was delish. item not reviewed by moderator and published
Grits are a regular at breakfast on the weekends in my house. So I always have a canister in the house. I've made this recipe a couple of times. Most recently, it was the day before my "big" grocery store trip. Not much in the house. The recipe is very forgiving - Velveeta or natural cheese. Equally good. Whatever you have on hand. Can also be halved very easily. Really great!! Thanks Paula!! item not reviewed by moderator and published
I am currently watching this show on TV, and per the below comments, it definitely is Velveeta she is using. She calls it out by name I believe. item not reviewed by moderator and published
I made these yesterday and they were delicious. I actually made one minor adjustment ... instead of the garlic powder, I roasted about 8 cloves of garlic in the oven and added it to the mixture at the same time as the cheese. These are definitely a new staple in my house. LOVE THEM!!! item not reviewed by moderator and published
This truly is a five star recipe!! Instead of the garlic powder, I roasted 6 cloves of fresh garlic, chopped it fine, and added it with the grits while cooking on the stove. I used Velveeta, chopped into tiny cubes, and about another half cup of milk in the grits. What was really great was I put it all together before company arrived, then just stuck it in the oven about 50 minutes before we were ready to sit down to dinner. I served it with braised short ribs and did it ever great raves!!! I will be making this in place of rice or potatoes many times in the future!! item not reviewed by moderator and published
I have made this recipe several times for our family. Today I took it to a potluck breakfast at work. People who said they did NOT like grits LOVED this dish. I made many copies and passed them out of the recipe. Be sure and use the "quick" grits and some Extra Sharp Cheese! Thank you Paula!! item not reviewed by moderator and published
Well, I had never even tried grits before I had this recipe. I absolutely LOVE it!! I use it all the time and it is one of my family's favorites. item not reviewed by moderator and published
My mom first made a dish like this for me. We add about 4 oz of chopped green chile for a nice southwestern twist. One of my favorites with brisket or grilled sausage. item not reviewed by moderator and published
I found this on another Paul Deen's recipe 1 pound package Cheddar (recommended: Velveeta) I can't wait to try the grits with velveeta item not reviewed by moderator and published
Im from California so ive never had grits before ....... But let me til you this California girl loves grits now hahhaha I put as much cheese as she did cuz thats just way to much cheese so i did half of what was called for and it was still cheesy ! item not reviewed by moderator and published
My family and I just got done devouring a pan of these bad boys with dinner. We were all already miserable from round one....couldn't stop ourselves from polishing off the whole pan!!! Yummy as always, Paula! item not reviewed by moderator and published
I first tasted this delicious dish at a lady's brunch during the Christmas holiday. I was so impressed with the mouth watering flavors that I am using the recipe in an upcoming baby shower for my sister. I know her guests will be as "wowed" as I was! (But I am still keeping fingers crossed for a few left-overs for myself!) item not reviewed by moderator and published
I was very pleased that all my friends and neighbors enjoyed this meal at our easter brunch. This my first attempt and it turned out great! Great recipe Paula! item not reviewed by moderator and published
We love the grits! However, the recipe calls for a 2 qt. pan for cooking the grits. We used a 2 3/4 qt. pan and the mixture was less than a quarter inch from the lip of the pan. 3 qt. or larger is recommended. item not reviewed by moderator and published
The extra half pound cheese on top was a little excessive, so the 2nd time I made it, I put only four ounces on top, with the other four having been stirred into the grits along with the cubed cheddar. This way it makes a nice thin brown crust instead of a thick oily goo. Not that the oily goo tasted bad. Leave it to Paula to over-cheese me...I didn't think it was possible! item not reviewed by moderator and published
Just made this recipe for Sunday brunch this morning. It was a hit! I made the recipe the way that Paula did on her show (tempered the eggs with the warm milk,) and I also added some chopped ham. It is great and we are all looking forward to having more for breakfast tomorrow. item not reviewed by moderator and published
I made this recipe for christmas breakfast, and my sister who is a picky eater loved it, she said it was even better heated up the next day. My family loved it, and it combined all my favorite ingredients. I'm making this right now for some other family members, and will continue to use this recipe often. item not reviewed by moderator and published
I made these grits Christmas morning. Some people in my family claimed to not like grits at all but I got them to try these and they all LOVED it! They request it now at every brunch we have! And honestly, I don't mind because it is so easy! Paula, way to go girl!! :) item not reviewed by moderator and published
LOVE LOVE LOVE these grits!! Great leftovers also!!! item not reviewed by moderator and published
I despise grits! Living in NC and not liking grits makes it hard to go out for breakfast, but these are closer to polenta than grits and are superb. The cheese on episode was velveta, not cheddar. I dvd all of her shows and went back and watched. I have never seen cheddar bulge when it was cut, but the cheese Paula cut not only bulged, but actually jiggled as only Velveta will do. I have tried it with both, and the cheddar inside with the cheddar on top is just too much (and I love cheddar). item not reviewed by moderator and published
but don't make the rest of the brunch! item not reviewed by moderator and published
These were some of the best tasting grits I have ever had! item not reviewed by moderator and published
this was our first "grits" dish. everyone likes it a lot! the cheese is great in this dish. we did use garlic powder the first tme but after that we chooped up a couple cloves of garlic--even better! Kris Sioux City, IA item not reviewed by moderator and published
Great comfort food item not reviewed by moderator and published
This was a very tasty easy meal to prepare. It goes very good with baked pork chops... item not reviewed by moderator and published
well worth the effort to make. almost burned the grits so keep a close eye on them item not reviewed by moderator and published
I just wanted to say that I loved making this recipe. It was very easy. I love trying new things of Paula's. item not reviewed by moderator and published
Followed recipe exactly and turned out very tasty. The only thing I would change is the amount of butter. I would only use 1/2 stick (4 tb) of butter. Other than that it was fabulous. I served it with Ina's Beef Brisket. Everyone loved it. item not reviewed by moderator and published
I must say that I am loving these easy recipies! I went thru a time that I didn't cook-was actually afraid of cooking so getting back into it and trying to make the food taste good again has been a little rough. Thanks for making this a little easier, I had forgotten about some of these basics! This was a great dish...and I forgot the eggs and to bake it!!! Go figure! item not reviewed by moderator and published
If you like rotel and velveta cheese dip you will Definitely love this recipe. item not reviewed by moderator and published
No matter when I make this or who's at home, this dish doesn't make it to my fridge for leftovers! Easy to make and GREAT tasting! item not reviewed by moderator and published
These are the cheesiest, most decadent grits I've ever eaten! Even my guest who doesn't usually like grits liked these! item not reviewed by moderator and published
These are the best grits you'll ever have! Even people who "don't like" grits will like these!!! item not reviewed by moderator and published
I've made this several times. Each time I added some ham or bacon. Not a lot of people like grits but they loved this after they tried it! item not reviewed by moderator and published
My mother absolutely LOVES these grits and I think they are pretty good as well. I just think next time I will maybe use real garlic... there is something about the dish as it is that tastes off. item not reviewed by moderator and published
I make this as an accompaniment for dinner, then we eat it for breakfast the next morning. Never leftovers on this dish!! Especially good with stone ground grits. item not reviewed by moderator and published
This recipe is awesome. I have served this dish on various occasions to various people. Everyone LOVED them, even people who usually don't eat grits! item not reviewed by moderator and published
Delicious and easy to make, this casserole is perfect for entertaining at brunch. item not reviewed by moderator and published
I tried this recipe for the first time in frigid Chicago weather. Given that my brother-in-law and I are not big fans of Menudo (Mexican tripe stew), this was a most welcome treat. Even my in-laws had some after their Menudo intake. item not reviewed by moderator and published
The best cheese grits I've ever had item not reviewed by moderator and published
My grits came out way too salty. I think next time when i try this dish, i'll use half chicken stock and half water with half the cheese it calls for. item not reviewed by moderator and published
This recipe was a great treat Xmas morning for my family. I also added cubed pieces of ham. item not reviewed by moderator and published
Yum, yum, yum. Even people who don't think they like grits rave about this recipe. I've made it quite a few times and it's really very simple. I made it a couple times for some early football tail-gate's and just put it all in a crock-pot to keep them warm and now every early tailgate we have, people request these grits. I have the type of crock-pot where you can take the bowl out and put it in the oven, so that's what I bake them in. item not reviewed by moderator and published
What a great recipe! Rich, cheesy, and the perfect easy recipe for cheese grits. I recommend whipping a batch of this up to compliment some fried catfish fillets. The recipe is even great with some veggie broth instead of chicken. item not reviewed by moderator and published
Another Paula winner! This recipe is rich, creamy, satisfying and my new favorite side dish. Actually, I could sit with a spoon and just eat the whole pan myself! item not reviewed by moderator and published
I served this recipe at a morning meeting where I work. It was gone in sixty seconds! Several folks asked me for the recipe as well. I added some diced ham and I used yellow cheddar instead of white (Couldn't find it anywhere), but the flavor was awesome! Thanks Paula! item not reviewed by moderator and published
I halved the recipe and added a 1/4 cup ricotta before baking - outstanding! item not reviewed by moderator and published
I made this when I had promised my husband a baked potato with his steak and found out I didn't have a potato. Rather than drive to the store, I thought about grits, which made me think of Paula. I had everything except the white cheddar. I did have fresh Mozzarella however. I crumbled it on top in lieu of the white cheddar. Wow! What a great dish. Kathy Maxwell, New Braunfels, TX item not reviewed by moderator and published
I believe this is a simple and great recipe for grits. It takes awesome. All that cheese in the grtis make them so soft and yummy. Thanks Paula you are great and my hubby loves them. item not reviewed by moderator and published
These were awesome!!!!!! Very simple to fix and so very cheesy. Leftovers heated up nicely in the microwave but I think they would have been better fried in butter. Paula, I love you! :) My first taste of grits was in a Cracker Barrel restaurant and they were awful. I knew they had to be better since the south loved them so. If you've never had grits before, this is the recipe to try first. item not reviewed by moderator and published
These were so good, you don't even have to like grits to love them, great to have as warmed-over 2nds. Just have to control yourself from eating too much. item not reviewed by moderator and published
GRITS (Girls raised in the south) know their grits!! I've made these twice, once with Velveeta and once with cheddar. I prefer them with cheddar. I left out the garlic in one dish and couldn't tell the difference. I didn't have much chicken stock, so I put in about half water, and they were still wonderful. The leftovers are great too! item not reviewed by moderator and published
I HAVE NEVER COOKED GRITS BEFORE AND THIS RECIPE WAS EXCELLANT. VERY GOOD LEFT OVER AND HEATED. item not reviewed by moderator and published
I prepared this for a brunch for our extended family, and everyone (even the grits-haters!) loved this dish. I would encourage you to try this flavorful dish even it you are a skeptic! item not reviewed by moderator and published
I used 1/2 recipe and strictly mild cheddar in the recipe and on top. My husband really loved this! I didn't know what to fix for dinner tonight until I saw Paula's show this morning and I thought why not fix breakfast. Being from the south (Mama from Georgia and Daddy from NC) and eating grits my whole life, I knew they would be good, but these were incredible! item not reviewed by moderator and published
This is an excellent dish. Good comfort and yet can be a great presentation for friends on the weekend (easy to make and heat when needed). What a fnatastic taste and texture. Served with the Sausage balls and you are set for a lazy weekend with the Sunday paper!!! item not reviewed by moderator and published
This is absolutely wonderful 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

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