Oklahoma Cheese Grits

I've made these several times now with a few changes: I use cheddar/Jack cheeses instead of processed, and I double the hot sauce (Tapatio) and omit the seasoning salt; I also leave out the eggs, as they just don't seem necessary. What I want to point out is that this can really be a one-dish meal. It's not necessary to cook everything atop the stove and then transfer to a baking dish for the oven. I simply throw all the ingredients together in a baking dish, then toss it in the oven. After about half an hour, I stir well, then let it go for another half hour or so. The grits are cooked to perfection, and I just made a very easy, quick meal! My family loves it, so on occasion, I throw it together for dinner. The ease of it all makes me happy, and they're happy 'cause they like it so much!

Great recipe! This is one where you can cut back on the sodium and calories without really missing them. In keeping with the way I grew up eating grits (as a foil for richer foods) I omitted the seasoned salt and used half the cheese (sharp cheddar instead of processed to keep the flavor) and reduced the butter to 1/4 cup.

This recipe is our family's favorite cheese grits recipe. Fluffy and wonderful! Only use 1/2 tsp of salt though. Last year we (30 of us) did a side by side comparison at Easter with the original recipe and a reduced fat version. I used this recipe and made it with half the amount of butter and light processed cheese and everyone liked the lower fat version better than the original. Just an option. It is also wonderful made with grated sharp cheddar cheese instead of the processed cheese. Great recipe Mollie!

YEEEHAWWWWWWWW! A while back, my husband spent some time in the south (helping clean up after Hurricane Katrina). While he was there he called me and told me that he, and the rest of the crew, had gone to Lulu's Diner (don't quote me on the name of the diner because the memory is not great here) in Baton Rouge Louisiana and he had had "THE BEST GRITS" he's ever had in his "ENTIRE LIFE". As you've probably guessed, my huband is "a grits man". Anyway, to make a long story short I felt it was my duty to "one up" Lulu's. So, I printed out this recipe and made it for my husband upon his return home. BAM! These are now "THE BEST GRITS MY HUSBAND HAS EVER HAD IN HIS ENTIRE LIFE". Try them! They are FAB. Bake them if you must but we just eat them right out of the pan.

I cooked this recipe for a bridesmaids' brunch. We were preparing for over 20 people so I doubled the recipe. Per previous reviews I reduced the amount of butter-in fact I used "I Can't Believe It's Butter" to reduce fat content. I used less process cheese per other reviews and used Light Velveeta. I did not add hot sauce because my friend does not like spicy. I omitted the additional salt per other reviews. I cooked the grits in a pot on the stove and then mixed in all additional ingredients. I tempered the eggs (mixed some of hot grits into beaten eggs) before adding to the entire mix so as not to have scrambled eggs! Per another reviewer I baked in the removable crock pottery for a little less than an hour til top was golden. Then transported in crock pot to destination and kept on warm setting. It was a hit! So if you need to take this dish to another location using a crock pot is the perfect solution. Lots of compliments. Thanks for the recipe and all the wonderful review suggestions!!

I made these using some of the hints from previous reveiwers. I used 1/2 stick butter instead of 3/4 and 1 tsp. less of salt. My husband really liked them but all I could taste was the Worcestershire sauce. He wants me to make them with some bacon next time.

Made this recipe this morning for a brunch at work. It was easy to put together and it was baking while I got ready for work. Everyone who had some loved them. The stoneware part of my crock pot comes out, so to make sure they would be hot for the brunch, I cooked them in the stoneware part of my crockpot in the oven, then put the stoneware in the warming part, took the whole thing to work, plugged it in and put on keep warm setting. This is a VERY RICH recipe. Don't even want to add up the fat grams, but was very good. I'll definitely make this again. Next time, I'll use light Velveta and a low fat margarine. Thank you Mollie.

Very good! Since it was just me and my husband, I scaled this for 6--used a 7 x 10 inch baking dish and it was just right. I also only cooked it about 40 minutes and it was lightly browned and creamy. I will be making this often,especially in the colder months! Thanks, Mollie, for this great recipe!

My husband thinks these are the best grits ever. I've made them 3 times now, once for a church dinner where they were devoured. Serve it as a side dish as a delicious alternate for potatoes. This recipe is a winner and one I will make again & again. Thanks Mollie!

Made this as an "experiment" along with other usual brunch fare. Turned out to be the hit of the meal, everyone loved it! Its fun when that happens and you discover a new favorite to add to your collection. None of my guests had ever tied grits or even thought they ever would. This is delicious,really flavorful, the texture is appealing and it looks good. Also, it does not take an hour to make like the recipe says. Its very simple, maybe 25 minutes. It does have a lot of calories but for special occasions, so what!!

Hey... this was a great recipe for grits! The prep time is actually only about 20 minutes, not 1 hour as listed in the recipe (it's usually the other way around!). The grits were light and delicious... Next time I am going to reduce the amount of butter used to 1/4 cup to reduce calories and keep the grits from having too much of a buttery flavor. This recipe makes for a great base for Shrimp and Grits!

Delish! Would recommend reducing the amount of salt or omitting it all together. Will defintely make again.

Very tasty! Next time, I'll cut back on the Worcestershire sauce. It became too dominating.

Really very good! I too am something of a purist when it comes to grits, so I didn't use seasoned salt, but garlic powder instead. I wish I hadn't added the Worcestershire. Next time I'll go without. I also didn't need the entire block of Velveeta; it was plenty cheesy with about 3/4 of it. The consistency was nice and creamy; the taste was great. I was able to mix it the night before, and pop it in the oven on Christmas morning.

Great recipe! I scaled the serving size down to 6 for just my husband & I and baked in an 8x10 dish for 40 minutes. Perfect! My husband ate almost the entire dish. I would substitute another kind of cheese just b/c I am not a fan of the velveeta cheese, so I think I will cut the amount of cheese in half next time. Thanks!

* * * * * <---- 5 extra stars ... What can I say that hasn't already been said about this wonderful side dish? Since there is only the 2 of us and I wasn't sure if we'd like Cheese Grits ... Therefore, I used 1 cup of grits in 2 cups of boiling water and used only 1 egg ... For the cheese I used a mix of Dill Havarti, Caraway Seed Havarti and Sharp Cheddar and extra Tabasco, as we like/love spicy ... I also skipped the "Lea & Perrin's" since we aren't too crazy about that sauce ... We are hooked on Cheese Grits ... Thanks for posting Sara Lee ...

I make this every year at Xmas -- a tradition in this Northern home ! I usually use the Microwave directions for the grits .. and use a large 8 cup pyrex dish. You can mix it all together in the pyrex dish before transferring to baking dish. I always use bagged shredded sharp cheddar instead of processed. And I use garlic salt not seasoned salt. Delicious !

I made these for a breakfast pitchin for work. They were very good. I used 8oz shredded sharp cheddar cheese and 8 slices of processed american cheese. For the salt, I used 2 tsp garlic salt and 1 tsp regular salt. I left out the worcestershire sauce. I baked them in my slow cooker crock, then plugged it in when I got to work to keep them warm. It worked great! I will make these again.

I love baked cheese grits, and this is a fantastic recipe. My mom used to make these all the time, and since she passed away, I have been sad that I never paid more attention -- they were made so often and I helped her so often that I thought I "knew." At any rate, I read the recipe and immediately recognized it! I, unfortunately had been forgetting the eggs. At any rate, I followed the recipe to the "t" and it was perfect. They should be a little salty and decadent, because its not an everyday dish. Its a Sunday morning brunch type thing. I am so thankful that I found this recipe, and that I could recreate a bit of home. I'm originally from Oklahoma and thought it was great they were named "Oklahoma Cheese Grits."

Wonderful new twist. I used smoke cheddar and it was yummy.

My family really likes this.

This recipe changed my entire family's opinon of grits!! I made a couple of minor changes. I only use 2 TBSP v. 3/4 c. of butter and reduce the table salt back to 1 TBSP. I have a batch in the oven right now...it has become our Saturday morning staple. :)

This is fantastic! Very delicious! I followed the recipe, except instead of using 1 pound of gross processed cheese, I used 8oz of sharp cheddar cheese. I also didn't add any of the seasoned salt or salt. Next time, I would double the Worcestershire and the hot sauce. Would definately make again!

This has been a huge hit each and every time I make it. The only change is the cheese. I use shredded cheddar instead of processed. Thank you.

This was great, thank you! I used cheddar, no butter, and passed Tapatio at the table...so good, we used the leftovers (only 3 of us here lol) as a side for dinner. Thank you!

I'm a Southern Girl and grew up eating grits. I was really excited to experiment with a new method of preparing them. Well, I was disappointed in the results of this recipe. It's not that they were "bad", they were just too "different", than what I'm used to. They were too fluffy and too light. It's my own personal preference. I prefer grits that "stick to your ribs". I will continue to prepare grits the good old fashioned way: grits, butter, cheese and milk---cooked in a pot on top of the stove.

good, but tasted eggy

My go-to grits recipe! It’s more like a grits soufflé! Just make sure to use the casserole size recommended or else it gets too much butter on the top when it cooks. Even great the next day! We use it like a polenta the next day - great with carne asata or a pulled beef or pork recipe!

Simply delicious! I followed recipe exactly, except used grated cheddar cheese instead of processed cheese. It turned out great! I can't wait to make it again.

I made this for a family get together brunch and it went over well. Even my boyfriend who claims doesn't like grits enjoyed this! I would make it again! Thanks for sharing!

I made this to serve as a gluten-free menu item at a bridal shower and everyone thought it was great! Even those who weren't allergic to gluten! This is a great brunch recipe. Maybe next time I'll add chunks of ham or sausage, just for a kick.

this is also very good with 1-3 minced cloves of garlic, or you could use a lot of roasted garlic!!!

A modified version of this recipe is one of our family's must-have dishes for any holiday meal. We use 1/2 cup butter, 1 tsp. of seasoning salt (omitting the remaining salt) and 1 clove of minced garlic. I've also had good results making a "lighter" version by using 2% Velveeta, Smart Balance instead of butter, and 4 beaten egg whites instead of the whole eggs.

BIG hit at our house! This recipe makes alot and would be great at a brunch or church function.

This was perfect and very creamy! Everyone loved it and the recipe does not need anything else added. Tasted wonderful as is.

I'm an Alabama native, so I've had my fair share of grits in my life. This was by far the most flavorful grits recipe I've ever had. My fiance RAVED over this dish. He loved it!!! I thought it was good as well, but I found it to be a bit salty. I kept taking a bite of my scrambled eggs with it to cut the salt flavor down a bit, which tasted awesome. I think I would decrease the regular salt by half if I make it again. It's a strange "breakfast" flavor, and I was originally concerned that the worcestershire/hot sauce flavor wouldn't go well with bacon and eggs, but it seemed to taste just fine. FYI, I followed the recipe exactly, but took the recommendation of practically every reviewer to use cheddar cheese instead of processed. I would definitely make this dish again (in fact, I think I have to for my fiance's sake...haha)

These are great! I was a little skeptical before I baked them, because it just tasted like Velveeta with a little grits mixed in. The eggs and baking really help to blend all the flavors. They were a hit at the baby shower I attended yesterday and my husband has already finished off the leftovers. One change I made- the recipe calls for a lot of salt, so I cut both the seasoning salt and the plain salt in half. It was just the right amount.

This was waaaay better than I expected it to be. I was just looking for something easy with a minimum of ingredients, but it turned out great. I halved the recipe, so I used a 7x11 dish and it only needed about 50 minutes to bake. I only had polenta (corn grits), so I cooked that according to directions, which took about 30 minutes. I used a mix of sharp cheddar and monteray jack. I did only seasoning salt-- no additional salt. We ate half of it one night, and then the next night, I warmed the rest up with a drained can of black beans mixed in. I will definitely make this again. It's a little time intensive, but it's easy.

This is awesome - soo cheesy and fluffy, as promised!!! The eggs are really a great trick. Make sure to stir the grits as you are cooking them, otherwise you could end up with big lumps of it. Also, as much as I love butter, I don't think you really need all 3/4 cups of it as not all of it even mixes in. I would cut it down to 1/2 a cup max. I used Franks Red Hot (1 tsp) and it didn't do anything. I would either increase the the amount of hot sauce or use a hotter hot sauce. I needed an extra 20 minutes to cook this, to get the brown crust. I didn't use the extra 2 tsp of salt, as the nutritional value lists 1146 mg sodium PER serving!!!!! I didn't think it needed it. Great side dish!!!

Absolutely delicious and very easy to make! Also, this freezes and reheats very well. I highly recommend this one.

My family has made this recipe many times and it always turns out fabulous. I have even served it to friends who don't like grits or have never eaten them before, and they all loved it. I always use extra sharp cheddar cheese, and add a bit more tobasco sauce than is called for :)

This is a great recipe. I wish I had read some reviews first because I thought it was too salty, and I didn't even add all the regular salt that it suggested. In my efforts to be healthier, I used half the amount of butter and 2% grated sharp cheddar cheese. It was great if you can get past the saltiness!

Wonderful recipe! Scaled down to a third and the two of us practically polished it off . Served along with Charleston Shrimp 'n' Gravy recipe also from this website. Yummy! (Used cheddar instead)

The grits were great! I will make these again.

I love grits but I wasn't crazy about the velveeta. Very salty even without the added two tsp. of salt.

Amazing! I served these New Year's Day with a breakfast casserole and monkey bread. It makes a ton, but most had more than one serving. I used the Kraft brand of processed cheese, since it temds to be a bit less salty. Not sure if it was necessary, but these were absolutely DIVINE! I hate leftovers and just had the last bite 4 days later. The might stick to the ribs a bit, but I will add to a traditions list for my family.

This was wonderful. I used approximately one pound (two huge handfuls) of Colby Jack instead of processed cheese and it turned out great. My husband requested less cheese and maybe an additional egg next time, but I think this dish is great as written. Thank you.

Made this for a church brunch. Good, but the worces sauce was a bit overpowering. I will use a little less if I make it again.

No one in my family could even eat this and we all love grits. The best cheese grits ever--The Flying Biscuit in Atlanta. Look for their recipe if you want good cheese grits.

These grits are soooo GOOD! Made these as a side dish with dinner tonight and everyone just loved them. They were so fluffy and creamy and had such a terrific flavor. We used processed garlic cheese instead of regular Velveeta. The only changes I might make next time (and there will definately be a next time!!)is to add some tasso for a bit of smoky flavor and perhaps more pepper for added spiciness. This was easy to prepare and 60 minutes seemed to be the exact baking time needed. This recipe is a keeper!

I made this for our schools fundraiser 'Garden Cafe' and people really loved it. I got lots of comments.

This was great. I cut it down to 4 servings. I used asiago and monterey jack cheeses. It was light and fluffy. Tasted so good last night, I'm making again tonight. I love this as a side with fish .

I made this as is. I thought it was very tasty, but for me to salty. I will make again but cut down on the salt.

I am not a grits eater, but thought I would make this for my fiance' since he likes them. I tried these and I fell in love. He couldn't believe I made them. I definitely recommend this recipe! I can't wait to make them for his mother!

Excellent. I had several variations including: low sodium chicken broth instead of water, low sodium low fat Cheese Whiz instead of Velvetta, omitted the worchestire (as recommended by reviewers), used half the butter (as recommended by reviewers) and substituted chopped canned chilis for hot sauce. I also added absolutely no salt. The Cheese Whiz and broth add plenty. Northerns who had never considered grits are now believers.

I've been making garlic cheese grits for years. The Worcestershire and hot sauce are great additions. My family loved this new enhanced version. Oops, I made an error when I clicked on the rating stars.

Too much butter, salt, and cheese. I also was not crazy about the worchestershire sauce taste. I prefer stovetop grits with a little butter, cheese (not processed), and hot sauce. However, I did enjoy the texture provided by the egg.

These grits tasted excellent! Served them for breakfast on Easter weekend and the whole family loved them! The hot sauce adds great flavor - NOT spicy heat, so don't be put off by this ingredient. As mentioned in other reviews I would also decrease the amount of salt and butter next time. I was a bit surprised that they were on the thin side, especially with the eggs, and I even used 1 additional egg. Also the top was a light brown after only 50 minutes but all ovens vary.

I just made this today & it was delicious!! I used sharp cheddar instead of processed cheese, cut the salt in half and didn't use the seasoned salt. It was a big hit with everyone!!

These grits are awesome. However, they were WAY too salty. I would not use the 2 tsp. of salt as the recipe requires. My whole family liked them, but could not eat much of it because they were too salty.

I love cheese grits and can't get enough of them! I didn't use processed cheese, I used cheddar and it was better!

I am not Southern and I did not come to appreciate the taste of grits until recently. I LOVED these grits! I had some girlfriends over the night I tried this recipe. I served this with collard greens and cornbread. Several of the girls said they thought it was macaroni & cheese. When they found it was grits, they were initially disappointed until they tasted them. The grits got very good reviews. There was one purist among the group that said grits should not be a casserole, but other than her, they were a hit. I also had them for leftovers the next day. I heated them in the microwave and added a pat of butter on top. WOW. According to reviews' suggestions, I used one tablespoon of wocestershire sauce and two teaspoons hot sauce. I also used 8oz Cheddar, 8 oz Velveta. I used quick grits, but I could've cooked the grits until they were ALL THE WAY DONE, which for me is more than 5-6 minutes. Great recipe! Could be used for brunch or dinner. Instead of standing over my grits, I socialized. Thanks.

Very good recipe. Almost becomes a creamy cheese soufflé if you whip the eggs.

I love baked grits (especially with seafood), but I did make a few changes to this, based on how I remember my Mamaw making them. I used milk instead of water, bringing it right under a boil. Also, I used Cobly and Pepper Jack for the cheeses instead of processed. With thosee changes this is just like Mamaw used to make (possibly better-I don't remember her using worsteshire)

I have to admit that I never have rated anything on here and that is going to change because of this recipe! My husband begs for these now (after making fun of me for cooking grits in the oven). A true southern boy now loves grits made by his Yankee wife :)

delicious!!!!!!!! the only change i made was, i used cheddar cheese instead of processed cheese. tastes even better the following day!!!!!

i love these grits. my husband, who doesn't like grits, even ate these! this is definetly a keeper! also i don't think the prep time is quite one hour. i did it in much less.

This was really good. Big hit with the family. Didnt have wochishire sauce so i put in a little A1. Kinda weird but it worked out.

Way too salty for my family's taste. I would suggest cutting the salt in half. Either use all of the seasoned salt and no regular salt, or half of each. We couldn't eat it and I love cheese grits.

I am a yankee (now living in Alabama) and know NOTHING about grits or how to make them. I found this recipe and made it for my native Alabamian boyfriend and he thought these were the BEST grits he ever had.

This is a great recipe! I only made 1/2 the amount, and omitted the seasoning salt, but I served it to friends from the South and they loved it - apparently, they never had baked grits before. I was even asked when I was going to be making it again! This one is a keeper.

I loved these. I will be making again, for sure. I only rated it 4 stars because others ate it, but didn't really care for it...

I had never made Cheese Grits before, I made this for a group of 50 people for a brunch and got rave reviews. I made too much so we reheat them and ate them with dinner also. Picky teenagers even loved them. This recipe is wonderful.

This was absolutely delicious! I changed the recipe to serve 4, and followed it exactly, except I substituted shredded sharp cheddar cheese for the processed cheese cubes. It came out unbelievably rich and tasty.

These were sooooooo good. It was my first time to make grits and I definitely was not disappointed! The only problem I had was getting the cheese to melt. I was in a time crunch, so I didn't let it melt all the way through. They still tasted awesome and it was a nice little treat when you got a blob of cheese!

Mmm... these really satisfied a cheesy craving. Plus, I had everything on hand w/o going to the store- double plus! I scaled this down to just two servings (since I was just making it for me) and it came out perfectly when baked in a small pyrex. I also subbed garlic salt and used reduced fat velveeta. Delicious!

This recipe is awesome. The only thing I did different is mix in a cup of mixture with my eggs and then folded them in. My husband and family loves it. I serve with bacon wrapped shrimp or chicken makes a wonderful combo.

Great dish even for those who say they'd never eat grits. That's probably because the dish looks a lot like a cheese souffle. It's a stick-to-your-ribs comfort food. The dish is inexpensive, easy to prepare, and quick to bake. Like other reviewers, I cut back on the butter and salt a bit.

This was amazing. I will probably do as the other reviewers stated and add some garlic next time.

Yum

Really good, but a little too rich. Next time I'll add a little less butter. But it did pass the test...it's definitely good enough to make again! Especially with bacon.

Very good

EXCELLENT recipe and will definitely be making again. I gave this 4 stars only because I made a few changes, not that they are necessary. I used cheddar instead of American as that is our preference. Also left out the eggs and did not bake them. Served them right from the pan and they were fabulous. My husband is from GA and loves cheese grits. I have spent the last 20 years seaching for the perfect recipe and finally, by George I think I have it!

WOW! My husband didn't know what to think of the flavor, he said they were good though. The rest of the family LOVED it! It is a taste like I have never had. I couldn't bring myself to put that much butter, I only used 3/4 stick. That's all I changed though. Great recipe....baked grits...what a concept here in SC!

Really great flavor, but soooo salty! I think the next time I make this, it'll be seasoned salt OR regular, not both.

Never having grits before I thought I'd try this at Easter. The outcome was everyone liked them, but I thought they would be better served right from the pot without baking. More like polenta. I threw the leftovers out.

I made this for my Pajama Bunco. The theme was breakfast for dinner and it was absolutely a hit. Thanks!

The grits being baked had a solid quality. I prefer the grits to be more of the consistency of cream of wheat cereal. The taste was good.

These were excellent and very well recieved. I reduced the butter to 1/4 and they were still very rich and buttery. Very easy to make, but also very unhealthy, so I would make this dish just every now and again. It was perfect for our Christmas brunch.

I made this recipe for staff meeting at work. They were a big hit. One co-worker (who is from the south) said they were the best cheese grits she had ever had. I used 1 tablespoon of hot sauce and a pinch of dried garlic. Keeper!

So yummy! My husband, who had never had grits before, thought it was awesome. Though he thought it would make a good side dish for a dinner instead of breakfast. I say whatever, it's good anytime!

The first time I made it just as stated. Great! Rich, smooth and lots of flavor. It is a good basic recipe to tweak to your taste. Leave out the cheese and the grits are a flavorful, creamy base for shrimp n grits. :)

I've made this for years! I just add a can of chopped jalapeños!! Delish!!!

These were awesome! I followed the recipe, and my husband and I loved them. I tasted the grits too before adding the eggs to bake, and they tasted great then too. Next time I'm in a hurry, I may just serve the grits without the eggs to avoid baking-- either way, they taste fantastic.

This is DELICIOUS!!! Such a huge hit when I make it! Even the people who hate grits come back for another helping of these!! YUM! *UPDATE* I added cooked sausage to it at Christmas and YUUUMMMMMMMMMMY! I highly recommend it!

It was delicious, however the carb count has to be wrong. 1/4 cup of grits has 29 carbs so 1 1/2 cups has 174 carbs divided by 12 servings is 14.5 carbs .

My mom made these for me for my birthday and it was my first time having cheese grits. They were so good.

I tried this recipe yesterday for company and everyone loved them. The unusual seasonings add so much to the dish, but they are not over-powering. The texture is creamy and smooth. We are from the South and very picky about our grits, this is a sure winner! Thanks for sharing.

These were so good. I added the garlic powder per another review and a few green onions. The entire family LOVED them. Thanks!