Looking for a cozy side dish that wraps you in a warm, cheesy hug? This Cheese Grits recipe is layered with creamy, buttery goodness and has a golden, bubbly top once baked. Whether you’re hosting brunch, need a side dish for family dinner or holiday potluck, this recipe hits the spot every time.
Table of Contents
Why I Love This Recipe
- A Family Tradition: When I was a kid, Christmas just wouldn’t have been Christmas without Cheese Grits on the table (and this Pineapple Brown Sugar Glazed Ham). Everyone in my family had their own take on the recipe, but my Aunt’s creamy, cheesy version was always the favorite. This recipe is my attempt to recreate her magic.
- Ultra Creamy Texture: This isn’t just any Cheese Grits recipe. The addition of Boursin garlic cheese takes the flavor to the next level, while the eggs and milk create a luscious, creamy consistency.
- Easy to Make: No fancy equipment or complicated steps here—just simple ingredients and a casserole dish.
- Crowd-Pleaser: This dish is always the star of the table, whether at a family gathering or a potluck. It pairs beautifully with mains like a simple Cheese Omelette for breakfast or Pan Seared Beef Tenderloin for dinner!
The Ingredients
- Quick Grits: Perfect for achieving a smooth, creamy texture in minutes.
- Kosher Salt: Enhances the flavors.
- Butter: Adds richness and that melt-in-your-mouth factor.
- Boursin Garlic Cheese: The secret ingredient for a pop of garlicky flavor and extra creaminess.
- Cheddar Cheese: Because more cheese is always better! I prefer to use sharp cheddar but feel free to experiment.
- Eggs and Whole Milk: Create a custardy texture that holds everything together.
How to Make The Best Cheese Grits
Step 1: Preheat oven to 350°F. Bring the water to a boil in a large saucepan and add the grits and salt.
Step 2: Reduce the heat to a simmer, cover and cook grits for 5 minutes or until thickened.
Step 3: Remove grits from the heat and stir in the butter, garlic cheese and 1 cup of cheddar until melted.
Step 4: In a separate bowl mix the eggs and milk.
Step 5: Add milk and eggs to the grits mixture, stirring briskly until combined.
Step 6: Pour into a buttered 11 x 7 inch casserole dish and top with remaining 1 cup cheddar cheese. Bake for 1 hour or until golden and bubbly and serve.
Tips and Tricks
- Shred Your Own Cheese: Freshly grated cheddar melts better and tastes fresher than pre-shredded cheese.
- Let It Rest: After baking, let the casserole sit for 5-10 minutes. This helps it set and makes serving a breeze.
- Customize Your Flavors: Want to mix things up? Add cooked bacon bits, chopped green onions, or a sprinkle of paprika on top before baking.
FAQs
Yes! Assemble the casserole up to a day in advance, cover it, and store it in the refrigerator. When ready to bake, let it sit at room temperature for 15-20 minutes before popping it in the oven.
Absolutely. Store leftover grits in an airtight container and freeze for up to 3 months. Reheat in the oven or microwave until warmed through. Feel free to add a little more cheese on top.
Quick grits and instant grits are both made from ground corn, but they’re processed differently. Quick grits are coarser and take about 5-10 minutes to cook, giving you a creamier, more traditional texture. Instant grits, on the other hand, are super finely ground and pre-cooked, so they’re ready in just a minute or two with hot water. While instant grits are convenient, they can sometimes taste less rich and creamy than quick grits. If you want that authentic Southern flavor and texture, quick grits are the way to go!
Serve Cheese Grits with These Recipes
Ready to dive into a warm, cheesy bowl of happiness? Make these Cheese Grits today, and let me know how they turn out — leave a rating and comment below! I’d love to hear about your favorite toppings and pairings, too!
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Cheese Grits
Ingredients
- 4 cups water
- 1 cup quick cooking grits
- 1 teaspoon kosher salt
- 1/4 cup butter
- 5.2 ounces garlic cheese (I use Boursin garlic and herb cheese)
- 2 cups shredded cheddar cheese, divided
- 2 large eggs, whisked
- 3/4 cup whole milk
Instructions
- Preheat oven to 350°F.
- Bring the water to a boil in a large saucepan and add the grits and salt.
- Reduce the heat to a simmer, cover and cook grits for 5 minutes or until thickened.
- Remove grits from the heat and stir in the butter, garlic cheese and 1 cup of cheddar until melted.
- In a separate bowl mix the egg and milk then add to the grits mixture, stirring briskly until combined.
- Pour into a buttered 11 x 7 inch casserole dish and top with remaining 1 cup cheddar cheese.
- Bake for 1 hour or until golden and bubbly and serve.
Notes
- Shred Your Own Cheese: Freshly grated cheddar melts better and tastes fresher than pre-shredded cheese.
- Let It Rest: After baking, let the casserole sit for 5-10 minutes. This helps it set and makes serving a breeze.
- Prep Ahead: Assemble the casserole up to a day in advance, cover it, and store it in the refrigerator. When ready to bake, let it sit at room temperature for 15-20 minutes before popping it in the oven.
- To Freeze: Store leftover grits in an airtight container and freeze for up to 3 months. Reheat in the oven or microwave until warmed through.
I haven’t done that, but I think it would work!
These sound delicious! Have you ever made them the night before (through step 6) and baked them the next morning? Just wondering if that would work!
Being a good southern girl, nothing like cheese grits! 🙂
Never tried it, but we just tested breakfast polenta and its so good!
Have you tried making Grits “pancakes” before? I’m not sure if they would hold up or not, but I figured you would be the one to ask.
I know these are yummy because I have enjoyed them with you since I was a child. Can’t wait to try the “light” version 🙂
hmm i’m sure you can 🙂
Can you substitute polenta for the grits?
Yeah! This was a recipe that I asked if you could make a bit healthier when you sent out the request for Christmas recipes that we wanted to see made a bit better! I can’t wait to try it!
It is a freezing cold day here in Boston and this recipe just warmed my heart! Going out tonight but I know what I’ll be eating tomorrow! Oh yeah, the kids might get some too 😉
I just had grits with cheese this past weekend. LOL I’ve never thought about baking it though.
I have frozen them before and they turned out well.
I assume the answer is no, but can you freeze this?
I just put it in the ramekin for the picture, but I followed the directions I wrote out for them 🙂
I am so excited for this recipe. I am from the south, North Carolina to be exact, and am currently living in Montana, therefore grits are unknown up here. I am so excited for the flashback to the south with this recipe. Did you bake it in the ramekins or did you just serve it in them? Or am I confused and that isn’t even a ramekin? Haha, I’ve been known to make stupid mistakes like that. Thank you for all that you do, my kids love you. As do I.