Baked Cheddar Cheese and Garlic Grits

Baked Cheddar Cheese and Garlic Grits
Baked Cheddar Cheese and Garlic Grits. Diana Rattray
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
667 Calories
53g Fat
11g Carbs
37g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 667
% Daily Value*
Total Fat 53g 67%
Saturated Fat 29g 146%
Cholesterol 293mg 98%
Sodium 1312mg 57%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Protein 37g
Calcium 946mg 73%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Baked cheese grits make a tasty alternative to potatoes, rice, or pasta, or serve them as part of a special brunch or breakfast. This casserole can be made with quick-cooking polenta as well.

Make these grits with or without the Parmesan cheese topping, and feel free to use mild Cheddar in place of the sharp cheddar cheese. For spicy grits, add some minced jalapeno pepper or use a pepper jack cheese blend.

Taste the grits for seasoning after you add the cheese and butter but before you add the eggs. Add more garlic or salt, if needed.


  • 1 cup quick grits
  • chicken broth, about 3 cups, low sodium
  • 1/8 teaspoon freshly ground black pepper
  • Dash salt
  • 1/4 teaspoon garlic powder
  • 1/4 cup milk or half-and-half
  • 2 large eggs, lightly beaten
  • 12 ounces shredded sharp cheddar cheese (3 cups)
  • 1/4 cup fresh shredded Parmesan cheese, optional
  • 3 tablespoons butter

Steps to Make It

  1. Cook the grits according to package directions, using chicken broth instead of water, along with the pepper, salt, and garlic powder.

  2. Meanwhile, in a small bowl, whisk together the eggs and milk or half-and-half.

  3. Heat the oven to 350 F. Grease a 2 1/2-quart casserole dish.

  4. When the grits are thick, remove the from the heat and stir in cheddar cheese and butter; blend well. Taste and adjust the seasonings, as needed.

  5. Stir in the egg mixture until well blended.

  6. Pour into the prepared casserole, top with the Parmesan cheese, if using, and bake for about 40 minutes, or until set.

  7. Serve cheese grits hot.