These creamy grits are baked with lots of cheese--a great addition to a hearty breakfast or brunch buffet.

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Recipe Summary

prep:
20 mins
additional:
40 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F.

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  • Bring water to boil in medium saucepan on medium-high heat. Gradually stir in grits; cook on low heat 5 min., stirring occasionally. Remove from heat. Add butter, garlic powder and pepper; stir until butter is completely melted and mixture is well blended.

  • Beat eggs in small bowl until blended. Add small amount of hot grits; mix well. Gradually add to remaining grits mixture in pan, stirring constantly until blended.

  • Pour into 8-inch square baking dish sprayed with cooking spray; top with VELVEETA.

  • Bake 40 min. Let stand 10 min. before serving.

For Stronger Garlic Flavor:

Substitute 1 minced garlic clove for the garlic powder.

Note:

This is a great side dish to serve as part of a breakfast or brunch buffet.

To Double:

Prepare as directed, doubling all ingredients and substituting a 13x9-inch baking dish for the 8-inch square baking dish. Makes 16 servings.

Nutrition Facts

202 calories; protein 8g 16% DV; carbohydrates 18.6g 6% DV; fat 10.6g 16% DV; cholesterol 76.8mg 26% DV; sodium 466.7mg 19% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/30/2015
I've made this many times and it's fabulous. I sometimes use half Velveeta and half sharp white Vermont cheddar or all Velveeta in the grits and sprinkle shredded white cheddar on top. Also a few dashes of Tobasco instead of cayenne add a wonderful flavor. This a holiday staple for our family and we also use this for shrimp and grits. Read More
(5)
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/30/2015
I've made this many times and it's fabulous. I sometimes use half Velveeta and half sharp white Vermont cheddar or all Velveeta in the grits and sprinkle shredded white cheddar on top. Also a few dashes of Tobasco instead of cayenne add a wonderful flavor. This a holiday staple for our family and we also use this for shrimp and grits. Read More
(5)
Rating: 5 stars
05/11/2015
Making this recipe for years minus the cayenne and using one stick of butter. I'm always asked to bring this to family functions. Read More
(4)
Rating: 5 stars
05/30/2015
I have made a similar recipe minus the Velveeta I use real grated cheddar cheese so much better! Read More
(4)
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Rating: 5 stars
04/11/2017
This was delicious. I wasn't sure when it came out of the over but boy was I surprised. I added minced garlic instead of the garlic powder and put roasted red peppers on top. The only thing I would change is to add the velveeta to the grits insteadd of on too.. Read More
Rating: 5 stars
03/17/2019
Doubled the butter used sharp cheddar. Added extra cheese on top. Excellent Read More
Rating: 5 stars
12/31/2016
My hubs loves velveeta and I do too. We were raised on the stuff. This little recipe was easy and goes well with grilled shrimp. Read More
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Rating: 5 stars
06/22/2018
turned out great the family loved it. I mixed the Velveeta up in the hot grits and sprinkled cheddar cheese on top. Read More
Rating: 4 stars
08/15/2016
this recipe was very good. The only thing I would change is I stirred in the Velveeta cheese instead of topping it. I instead topped it with corn flakes. Other than that I loved this recipe! Read More