*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.
I really love this recipe. I moved to the South a few years ago and have been looking for a good recipe like the cheese grits they serve at some restaurants here. The only change I made was stirring in 2 eggs before cooking. My family just loves this recipe - great comfort food!
These were pretty good. I used two eggs as suggested (it definately needs them) but other than that made the recipe as is. I will definately make these again but next time I think I will divide the parmesan mixing half of it in with the cheddar cheese and using the other half to sprinkle on top. I thought the cheese on top was much too thick. Overall a great dish! Thanks!
I made these as directed aside from adding 2 whisked eggs just before pouring into the casserole dish and my family loved them. I confess I've never made grits before not have I really eaten good ones as I am from New England and they aren't popular there. I made them because I received a sack of red corn grits in my CSA share this week so I gave this recipe a try. It was easy and undeniably delicious if a bit heavy on fat and calories.
Interesting and yummy. These weren't runny like grits I've had before (let me freely admit now that I've only rarely had grits; I have no idea how they're "supposed to" be). I can see why the previous reviewer added eggs and I think that'd be a good addition but it turned out fine without. I served these with breakfast foods but I think this would also be good for dinner with pork or chicken or even on the side with chili instead of corn bread. I also think this recipe would be good with some hot peppers or hot sauce added to spice it up. Thanks for the recipe you've convinced this yankee to make grits again!
These are good but I have had better baked grits recipes so I didn't give them five starts. I reduced to 4 servings and baked in a 8 inch loaf pan. I also used fat free milk and 50% low fat cheese I forgot the parmesan. The grits do have a firmer texture than they normally would and they were great where the outside and top got crispy. My 4 yo who loves cheese grits wouldn't eat them though because she didn't like the crunchy parts (where I thought they were best). My husband refuses to even try grits. He took a bit of these and said he would eat them again. However he still ate a baked potato for dinner rather than the grits. I will probably continue to look for another recipe though.
These are trouble (in a good way). I liked that I could make them ahead and that they were easy to assemble. They were a welcome alternative to mashed potatoes. Tonight I served them with braised oxtails. The only change I made was to omit that final 1/3 cup butter at the end....the first 1/2 cup already felt like pushing the envelope butter-wise (I did use whole milk though).
This was my first attempt at making grits and for the longest time I haven't known what they are -bear in mind I am from Canada's East Coast-. We didn't have fresh parmesan on hand so I improvised and used grated asiago and ended up cooking this in a casserole dish. Still tasty even with the alterations thanks for sharing.