I love grits, which is strange since I was raised in Wisconsin. My husband on the other hand hates them and he was raised in the south. He however loves these garlicky, cheesy grits. This is a great dish to serve with barbequed ribs or chicken

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

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  • Bring water to a boil in a large saucepan with garlic and salt. Stir in grits, reduce heat to low, and cook until thick, about 5 minutes, stirring frequently. Remove from heat and stir in cheese and butter until melted. In a small bowl, whisk together egg and milk, then stir into grits. Pour grits mixture into greased casserole dish.

  • Bake in preheated oven for 20 to 25 minutes, until firm.

Nutrition Facts

378 calories; protein 13.7g 27% DV; carbohydrates 26.5g 9% DV; fat 24.2g 37% DV; cholesterol 92.6mg 31% DV; sodium 1181.4mg 47% DV. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/31/2005
Very good recipe. The grits was very creamy with just a hint of garlic....just right to me. If you like a stronger garlic flavor, you will want to increase the amount. Being from the South, however, and having cooked grits many times, I can tell you that the grits will be less lumpy if you put them into the water before you bring it to a boil. Read More
(35)

Most helpful critical review

Rating: 3 stars
04/07/2015
Baking time was 50 minutes plus 10 minutes under the broiler. I love regular grits but had never tried them baked/as a casserole. I thought they were just okay but hubby liked them (he doesn't like regular grits). Read More
36 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/30/2005
Very good recipe. The grits was very creamy with just a hint of garlic....just right to me. If you like a stronger garlic flavor, you will want to increase the amount. Being from the South, however, and having cooked grits many times, I can tell you that the grits will be less lumpy if you put them into the water before you bring it to a boil. Read More
(35)
Rating: 5 stars
08/14/2011
I know that there are Velveeta haters out there but, honestly folks, it works well in this recipe. I used the "light" version, it melted quickly, and gave these grits a mellow, cheesy taste. The garlic flavor is subtle and was just right. The grits were really runny at 25 minutes, so I baked an additional 15 minutes. I made this to serve with a dinner entree, so I didn't want grits that needed to be spooned out of the dish...that's OK for breakfast but not what I wanted for a dinner side dish. The consistency at 40 minutes was perfect: firm, but still very moist and creamy. Read More
(18)
Rating: 5 stars
04/12/2011
I, like reviewer Joni, made Garlic Cheese Grits for years using the Kraft Garlic Cheese Roll. Kraft discontinued making the garlic cheese roll and I went into mourning. This recipe is very similar, very good. The only changes I made were using two eggs instead of one, and using 1/4 tsp. garlic powder instead of the chopped garlic. Hint 1: To make smooth grits, as opposed to lumpy grits, when the water comes to a boil, slowly add grits while continuously stirring with a whisk. don;t forget to add the salt. Whisk until grits come to a boil, then turn temp to low until grits are thickened and cooked, stirring frequently. I place a lid loosely over the grits, because when the grits start to thicken the mixture can "pop up" and burn your arm. Hint 2: It is important to temper the egg(s) before adding to the hot grits, or there will be scrambled egg pieces in the grits. To temper egg(s), whisk egg(s) in a small bowl thoroughly. Pour some of the grit mixture, about 1/2 cup, into another small bowl or measuring cup. While whisking eggs, slowly pour the grit mixture until all is incorporated. Then, add this mixture to the grits. Lastly, I do prefer the processed cheese product for this recipe. (I know.) Read More
(17)
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Rating: 5 stars
12/15/2005
My family has used a recipe just like this for the several years. It has become a standard at every holiday meal. We all love it, including my preschoolers. Read More
(12)
Rating: 5 stars
03/28/2011
Excellent fast easy side dish! I made bbq tilapia tonight and had this as my side dish. I am not a lover of processed cheese and like to keep calories low so I used taco flavored shredded cheese (1/2 cup tops). I only used 2 T butter and I sauteed the garlic in it and added it to the cooked grits. I mixed in the rest and baked. Even my picky husband loved it! Read More
(7)
Rating: 5 stars
07/24/2003
Delicious. With some minor personal changes (used less garlic so it would not overpower the children)...these came out very good. My son loved it and requested I make grits like this all the time. Thanx. Read More
(7)
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Rating: 5 stars
07/24/2003
This recipe was easy and goodness it is good couldn't wait for the next meal to eat the leftovers! Read More
(7)
Rating: 5 stars
06/27/2005
these were delicious! i brought them to a supper club and several people who said that they normally hate grits actually went back for seconds! Read More
(5)
Rating: 5 stars
01/21/2008
Great recipe! I would say to cook them longer than the recipe recommends 25-30 mins. Also grits won't necessarily be "firm;" just make sure they're not too watery. Read More
(4)
Rating: 3 stars
04/07/2015
Baking time was 50 minutes plus 10 minutes under the broiler. I love regular grits but had never tried them baked/as a casserole. I thought they were just okay but hubby liked them (he doesn't like regular grits). Read More
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