Cheese Grits is one of those recipes that immediately makes me nostalgic. The amount of comfort this dish brings to me in completely unmatched. It is so incredibly creamy and savory, it’s near impossible for me to not go back for seconds!


When I was a kid growing up, Christmas just wouldn’t have been Christmas without Cheese Grits on the table. It was as traditional in our home as candy canes are for most people. Everyone in my family had their own slight variation on the classic recipe, and some years it wouldn’t be surprising to find a bunch of family members each bringing their own version to the festivities. But generally, it was my Aunt who took home the prize for the best grits. Hers were super creamy and cheesy, and I’ve tried to recreate them here. 


While it might not be the most healthy of dishes, it’s an extra special one to make at an extra special time of year. I think the key to this recipe is the type of cheese you decide to use. When I made this recipe last, I used a garlic cheese that really brought the whole dish together. Though you can totally use pre-shredded cheese, I believe that freshly grated cheddar is the absolute best. It’s so melty and sharp, I’m getting hungry not just thinking about it!


The first time I made this for Kenya has went absolutely bonkers for it. Now when I say my boy likes cheese, I mean he LOVES cheese. But this recipe takes cheese to a whole new level that even Kenya was absolutely wowed by. And believe me, he’s the biggest cheese critic of them all!


Do you have a favorite childhood comfort dish? Some others that I love are White Chicken ChiliSlow Cooker Chicken Noodle Soup, and Lightened Up Spaghetti Carbonara. What are some of yours?


Cheese Grits

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 1 minute
Total Time 15 minutes


  • 4 cups water
  • 1 cup quick grits
  • 1 teaspoon kosher salt
  • 1/4 cup butter
  • 5 .2 ounces garlic cheese (I use Boursin cheese)
  • 1 cup cheddar cheese, grated
  • 2 eggs, whisked
  • 3/4 cup whole milk


  • Preheat oven to 350 degrees.
  • 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 3/4 cup of cheddar until melted.
  • In a separate bowl mix the egg and milk, and add to the grits mixture until combined.
  • Pour into a buttered 11 x 7 inch casserole dish and top with remaining 1/4 cup cheddar cheese.
  • Bake for 1 hour or until golden and bubbly and serve. 


Calories: 320kcal | Carbohydrates: 22g | Protein: 10g | Fat: 22g | Cholesterol: 65mg | Sodium: 770mg | Fiber: 1g | Sugar: 2g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. 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!

  2. […] Boursin Cheese Grits (Adapted from Weelicious) […]

  3. 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.

  4. 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 🙂

  5. 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!

  6. 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 😉

  7. I just had grits with cheese this past weekend. LOL I’ve never thought about baking it though.

  8. I just put it in the ramekin for the picture, but I followed the directions I wrote out for them 🙂

  9. 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.

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