Baked Garlic Cheese Grits
Show: Paula's Home Cooking
Episode: Sunday Brunch
Rate This RecipeRead users' reviews (133)
- Recipe categories: Grains, Grits, Cheese, Cheddar,
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- ratings & reviews(133)
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Total Reviews: 133
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By Miss_Linda
Hills of WV
on November 09, 2010
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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!
By shirleyjune
Rialto, CA
on November 09, 2010
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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!
By blinvin_10962785
Clearwater, FL
on November 09, 2010
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I'm Italian...never had grits...garlic?? cheese??? FANTASTIC
By deirdrenjones_26
LA, CA
on October 25, 2010
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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.
By pgmharrison
Columbus, MS
on October 17, 2010
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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!!
By MeganEscondido
California
on September 10, 2010
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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.
By marshaka23_13122518
Bellevue, 87
on September 03, 2010
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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!
By emortonrd_920702
Columbia, SC
on August 12, 2010
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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.
By alisonh_13043033
Guelph, 39
on August 02, 2010
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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.
By ljburwell_10042687
Jacksonville, FL
on July 13, 2010
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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.