Cheese Grits

Name: Cheese Grits
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12 servings
Ingredients: 6 cups water; 1 ⅓ cups hominy grits; 3 large eggs eggs; ¾ cup margarine; 1 (16 ounce) package processed American cheese, cubed; 2 teaspoons seasoning salt; 2 teaspoons hot pepper sauce

Rating: 4.53 stars

55 Ratings
44 Reviews
9 Photos

This recipe is a complement to any brunch or dinner. The name says it all--this dish is super cheesy and a little hot.

By BEETS

Recipe Summary

prep:

20 mins

cook:

45 mins

total:

1 hr 5 mins

Servings:

Yield:

12 servings

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

6 cups water
1 ⅓ cups hominy grits
3 large eggs eggs
¾ cup margarine
1 (16 ounce) package processed American cheese, cubed
2 teaspoons seasoning salt
2 teaspoons hot pepper sauce

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 2

In a large pot, bring water to a rolling boil before adding the grits. Reduce the heat to low and stir while they thicken.
Step 3

When the mixture is thick, stir in the eggs followed by margarine, cheese, seasoning salt and hot sauce. Stir until the cheese has melted. Pour mixture into a 9x13 inch baking dish.
Step 4

Bake at 350 degrees F (175 degrees C) for 45 minutes. Cut the grits into squares and serve.

Nutrition Facts

Per Serving:

389.7 calories; 13.8 g protein; 17.8 g carbohydrates; 105.7 mg cholesterol; 1056 mg sodium. Full Nutrition

Reviews (44)

Most helpful positive review

obeetleo

08/02/2007

The whole family really enjoyed this. I changed it around just a little. I added garlic. Used chedder cheese instead of american and topped it with parmesan cheese. Oh and I used smoked tobasco hot sauce. YUM! Read More

Helpful

(55)

Most helpful critical review

Sarahsuemarie

05/04/2010

I'm not from the south and when I heard of this dish I expected these to turn out a lot like a buscuit or some type of bread you could hold and eat. They had a great flavor but turned out like a cream of wheat with cheese with no ability to cut them at all. I follewed the recipe 100% not changing a thing. I even cooked them for longer than the recipe asked and they still turned out mushy. We served them like mashed potatoes because they just wouldnlt hold together. What on earth did I do wrong?! Or is this just how grits end up? Again they tasted fine but I don't think I'll be making them again unless I can get them into something we can hold and eat. I'm not one for mush. Read More

Helpful

(5)

55 Ratings

5 star values: 35
4 star values: 16
3 star values: 2
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

obeetleo

08/01/2007

Helpful

(55)

Jules

02/07/2006

I fixed this for a brunch and it was a hit! I added about 1 1/2 cups of shredded sharp cheddar cheese. I also used a bit more water cooking the grits to have the finished product more of a grits consistancy rather than a casserole consistancy. I used only 1 tbsp of hot sauce and that was just the perfect amount. Thanks for an awesome recipe. It's a real keeper! Read More

Helpful

(45)

NANCY99

09/15/2009

In answer to the question about making this dish ahead of time yes you can. I made it the night before and cooked at 350 degrees for 30 minutes then refrigerated it. The next morning I warmed it (covered with foil) for about 30 minutes at 350 degrees and it came out great. I haven't tried freezing it. I have made this both with processed cheese and sharp cheddar. I think you could use any hard cheese that suits your taste. Read More

Helpful

(37)

Navy_Mommy

08/14/2003

Very good. I used cheddar rather than American cheese and didn't use the hot sauce. Read More

Helpful

(22)

Debbie Lopez

08/12/2007

Good side for breakfast or dinner. My husband grow up in the south and said these were the best grits he has ever had. I cut the butter to 1/2 cup and used garlic salt instead of seasoning salt. Would not change beyond that. Read More

Helpful

(21)

myree

01/24/2007

Thank you for this recipe! My kind of comfort food. Followed it to a "T" except for these changes: Added 1 tsp of minced garlic quick-cooking grits and used a block of Velveeta processed cheese. Left out the hot sauce and for me it was still perfect. But would like to try it with the hot sauce also. Read More

Helpful

(16)

JulieH

08/28/2006

Can this be mixed the day before and covered/set in the fridge? maybe the liquid would get soaked in the grits and not work out for a next morning baking. thoughts?? thanks. Read More

Helpful

(14)

The Bunny Chef

06/01/2010

I did not actually make this recipe (though it looks great and I plan to in the future!) but I wanted to address the review below mine. It looks like you were expecting something very different- maybe something more like cornbread? You wrote that the texture turned out very similar to cream of wheat. That actually IS what the texture of grits should be like. They aren't something you can pick up and eat with your hands. It looks like the recipe turned out just fine for you just you were expecting something different. I gave this recipe 5 stars because it has an average of 4.5 stars right now and maybe my rating can kind of even out the 2 stars of the review below mine since it isn't the recipe's fault that the cook didn't know what to expect and they even said they thought the grits tasted great:o) Read More

Helpful

(12)

CCARR48

11/30/2006

Took this to a family fish fry yesterday and the bowl was practically licked clean! My father-in-law refuses to eat grits but I convinced him to give this a try. He went back for seconds. I'll be making this many more times. Thanks from one Carmen to another. Read More

Helpful

(7)

Sarahsuemarie

05/04/2010

Helpful

(5)

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Nutritional Information

Cheese Grits

Servings Per Recipe: 10
Calories: 389.7

% Daily Value *

protein: 28 %

carbohydrates: 6 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 45 %

saturated fat: 58 %

cholesterol: 35 %

vitamin a iu: 23 %

niacin equivalents: 31 %

vitamin b6: 6 %

vitamin c: 1 %

folate: 13 %

calcium: 27 %

iron: 6 %

magnesium: 8 %

potassium: 4 %

sodium: 42 %

thiamin: 16 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Cheese Grits

1 of 44

All Reviews

obeetleo

08/01/2007

Helpful

(55)

Jules

02/07/2006

Helpful

(45)

NANCY99

09/15/2009

Helpful

(37)

Navy_Mommy

08/14/2003

Very good. I used cheddar rather than American cheese and didn't use the hot sauce.

Helpful

(22)

Debbie Lopez

08/12/2007

Helpful

(21)

myree

01/24/2007

Helpful

(16)

JulieH

08/28/2006

Can this be mixed the day before and covered/set in the fridge? maybe the liquid would get soaked in the grits and not work out for a next morning baking. thoughts?? thanks.

Helpful

(14)

The Bunny Chef