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Baked Garlic Cheese Grits Recipe

Baked Garlic Cheese Grits

Recipe courtesy Paula Deen, 2008

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on December 07, 2012

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    Very good, will be making again, and I don't even like grits! It was a bit salty but I think that's b/c of the chicken stock I used so next time I will use the low sodium kind like I usually do.

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  • on November 17, 2012

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    AB FAB, Ms. Paula! Since I learned the Garlic Cheese Rolls have "gone to Cheese Heaven", I used jars of Kraft Old English spread-- 3 of them. Yes, it was expensive, but worth every penny. This one's a keeper.

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  • on December 26, 2011

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    Very good! I will make this again... Note that this recipe makes a huge! pan of food...if you have a smaller crowd, you could probably easily halve the recipe. Also, I found that this recipe as written took far more than 35-40 minutes to bake -- it took nearly an hour and 20 minutes, so be sure to keep baking until the pan is set.

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  • on February 08, 2011

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    This was soooo good....yum yum yum there are not words to describe just a million thanks to MRS.PAULA!!!!!!!

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  • on June 26, 2010

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    Truly amazing grits. I used the garlic powder because I couldn't find the garlic cheese roll anywhere. Terrific recipe.

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  • on January 28, 2009

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    Didn't have the garlic cheese, I used fresh garlic and sharp cheddar. I only did half the recipe-3 cloves garlic and 2 handfuls of cheese. FANTASTIC! Would use for a brunch, definately a company dish or special occasion. Hubby loved it-will make again. Thanks Paula!

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  • on January 17, 2009

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    I made these for a dinner with a few friends and had no leftovers. They were so good. I used velveeta and 3 cloves of garlic instead. The grits were the best anyone had ever had and we live in New Orleans, grits are kinda a big deal.

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  • on June 22, 2008

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    We had a hard time finding the "garlic cheese rolls" that Paula recommended, so we replaced a few ingredients and it turned out to be incredible!

    * Instead of the garlic cheese rolls, buy a block of extra sharp cheddar (we recommend Cracker Barrell and 6 cloves of fresh garlic.
    * Stir in 1/2 of the grated cheddar (about 1 1/2 cup into the mixture along with the butter and milk. Then add the 6 cloves of garlic - minced.
    * We also added 2 chopped jalapenos to the mix which gave it a wonderful flavor and a little "Texas kick"!

    It turned out to be an awesome recipe! Hope you enjoy as much as we did!

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  • on June 16, 2008

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    I always had grits the same old way when I came across this recipe. It was easy to make and tasted so good. The only small thing I will do next time is add some hot sauce before I bake it because I like my grits with a little heat. Otherwise, this is delicious!

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  • on June 08, 2008

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    This dish can be for any meal. I'm originally from the Atlanta, GA area with Southern style cooking ingrained in my blood. I've added crispy bacon or mild sausage to this recipe for even more "Southern heaven". One can add a host of other flavors to enjoy, such as: peppers (red and/or green and/or jalape?o, hot sausage, onion, ham, pepperoni, etc.
    I like mine with just cheese and garlic, or just cheese and "buttah" (the real kind. If you add something sweet, such as syrup or sugar, the Grits Gods will get 'cha for sure. That is just plain sacreligious to a Southerner.

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