Baked Cheese Grits

In this new, recurring series, I am digging into my decades-old recipe box and sharing three tried-and-true recipes, which after over a dozen years STILL haven't made it to the blog. I'm doing it a little differently than my usual posts – sort of like an old-fashioned recipe swap!

Creamy, cheesy, and full of great texture, this Baked Cheese Grits casserole can be enjoyed with breakfast or brunch or as an alternative to rice and potatoes on your dinner plate. Perfect for holiday mornings, Easter, Thanksgiving, or Christmas dinner, potlucks, or any day you would enjoy some easy, delicious Southern comfort food.

Servings: 8-10 servings

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Prep Time 2

Cook Time 1 10

Total Time 1 12

Ingredients

1 cup (147g) Quaker Enriched White Hominy Grits
1 teaspoon kosher salt
6 ounces (1½ cups) shredded sharp cheddar cheese
½ cup (8 tablespoons) butter
½ cup (120ml) milk
2 eggs, well beaten
1 garlic clove, minced

Instructions

Preheat the oven to 350℉.
Prepare the grits in 4 cups water as directed on package adding the 1 teaspoon salt. (Tip: Stir briskly while whisking in the grits to prevent from clumping.)
When the grits are cooked, add the cheese, butter, milk, eggs, and garlic, and stir until the cheese is melted and everything is combined. (Tips: I cut the butter into chunks for quicker melting. I also briskly whisk in the eggs right after the other ingredients, which cool the grits slightly, preventing scrambled eggs.)
Pour into a 2-quart greased casserole or baking dish.
Bake for 1 hour or until set. (Tip: If you happen to use a wider, shallower baking dish, start checking for doneness after 35 to 40 minutes.)

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