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