Be the first to 
Baked cheese grits make a tasty alternative to potatoes, rice, or pasta. Make these grits with or without the Parmesan cheese topping, and feel free to use mild Cheddar in place of the sharp Cheddar cheese.
Ingredients:
- 1 cup quick grits
- chicken broth, about 3 cups
- 1/8 teaspoon ground black pepper
- Dash salt
- 1/4 teaspoon garlic powder
- 1/4 cup milk or half-and-half
- 2 large eggs, lightly beaten
- 12 ounces shredded sharp Cheddar cheese (3 cups)
- 1/4 cup fresh shredded Parmesan cheese, optional
- 3 tablespoons butter
Preparation:
Cook the grits according to package directions, using chicken broth instead of water, along with the pepper, salt, and garlic powder.
Meanwhile, in a small bowl, whisk together the eggs and milk or half-and-half.
Heat oven to 350°. Grease a 2 1/2-quart casserole.
When grits are thick, remove from heat and stir in Cheddar cheese, butter, and the egg mixture until well blended. Pour into the prepared casserole, top with the Parmesan cheese, if using, and bake for about 40 minutes, or until set.
Serves 6.
More Grits Recipes
Dot's Cheese Grits
Fried Grits
Shrimp and Grits
Chicken Medalions with Grits Cakes
Corn Grits Fritters
Cheese Grits with Artichokes
Grits and Cheese Casserole
Garlic Cheese Grits
Grits Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
