In this addictive Baked Cheese Grits recipe, creamy rich southern grits are cooked with garlicky butter and cheddar and parmesan cheeses then baked to perfection. Each flavorful bite oozes melts on the tongue. Make these grits casserole for your next family breakfast or serve them for dinner as a side dish.
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
The Heart and Soul of the Best Baked Cheese Grits Recipe
Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Baking
Dietary Info: Vegetarian & Gluten-Free
Key Flavor: Cheesy Richness
Skill Level: Intermediate
Sweet Highlights:
- Golden Goodness: Achieve that perfect golden-brown crust every time.
- Cheese Galore: Bursting with the savory goodness of rich cheese.
- Comfort Food King: A true Southern staple that warms the soul.
- Versatile Star: Perfect as a side or jazzed up with some shrimp or veggies.
- Crowd-Pleaser: Always a hit at family gatherings and potlucks. Get ready for the praise!
“Home is wherever the grits are made”. Someone famous said that right? Well, even if that’s not the case I still choose to use it as a personal motto. Grits are a Southern staple that you can find in homes and diners all across the South. I grew up eating my Big Mama’s grits for breakfast on cozy Sunday mornings and as a side to her famous pork chop dinners. Her grits were decadent, creamy and stirred with love.
Now, I make my Big Mama’s grits when I’m in need of something to bring me back. The memories come flooding with each bite and I welcome that. This recipe is one that I’m obsessed with. The added cheese, garlic and spices create a bowl of pure joy.
Take my advice, make these grits and keep the whole pot to yourself. Or share, up to you!
Where Did Southern Grits Come From?
I really go into detail about Grits in my How to Make Grits post but as a brief reminder, they have been a staple in the Southern diet for centuries! Way back when, before ships set sail for the “New World”, Native Americans were cooking a soft, mashed corn dish. Settlers were introduced to the dish in 1584 when they dined with local natives.
Eventually, settlers in Jamestown, Virginia were taught how to make this stone-ground corn porridge by natives themselves. Grits continued on to become extremely popular in the South. South Carolina even declared grits as their official state food!
Today, grits are more popular than ever, and I’m not mad about that at all.
Ingredients
- Water Wave: A whole lotta H2O for that smooth texture.
- Gritty City: Old fashioned grits, the heart of the dish.
- Cheddar Flex: Medium’s my jam, but you do you—mild, medium, or sharp!
- Parmesan Party: A sprinkle for that added oomph.
- Garlic Groove: Minced to perfection, adding depth and zing.
- Powdered Pizzazz: Garlic powder to elevate the garlicky feels.
- Butter Bliss: Salted and melted, binding it all together.
- Milky Way: Whole milk, for that creamy, dreamy consistency.
- Eggcellent Trio: Three large ones, beaten and ready to bind.
- Fancy Finish (Optional): Grate a bit more parmesan and sprinkle some parsley on top for that extra flair!
How To Make Baked Cheese Grits Recipe
Don’t let grits intimidate you- they may seem a bit difficult but honestly, they couldn’t be easier to make. All you need is a bit of time, patience and a whole lot of love! Here are a couple tips to ensure you make the best grits ever.
Tip 1: Buy the Right Kind of Grits
Don’t use instant grits! This cheese grits recipe calls for your grits to be cooked slowly so they have time to absorb those yummy flavors. Instant grits will change in texture if you attempt to cook them longer than the suggested cooking time. Old-fashioned or stone-ground grits are capable of withstanding the lengthened cooking period.
Tip 2: Freshly Shred Your Cheese
Store-bought shredded cheese will work perfectly well but if you can, freshly shredded cheese is the way to go. To get the maximum amount of ooey-gooey cheesiness, buy a block of cheese and shred it yourself. Trust me, you’ll notice the difference!
Tip 3: Cook to Your Preferred Thickness
Everyone has a preference when it comes to the thickness of their grits. If you like them to be runnier, add more milk or water. If you like them thicker, don’t add as much liquid. This recipe will produce something right in the middle.
How to Serve for Brunch
Any Southerner will back me up when I say that grits go with just about everything. Grits have an incredible way of being flavorful while still taking the backseat to their counterpart. The creamy texture, pungent cheese and subtle garlic merge together to create something both unique and complimentary.
If you want to go more the brunch route, serve with Brown Sugar Bacon, this Chorizo Breakfast Skillet, Easy Breakfast Casserole, Hash Browns, Hoe Cakes and Bacon Cheddar Biscuits.
Recipe Pairings for Grits Casserole
Still stumped on how to serve your grits? Here are a few ideas to get you started! Pair your grits with any one of these recipes and you’ve got one heck of a meal.
- Pomegranate Braised Short Ribs
- Brown Sugar Mississippi Pot Roast
- Southern Smothered Pork Chops
- Easy Shrimp Scampi Recipe and Grits
Favorite Grits Recipes
Baked Cheese Grits Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- Kosher salt to taste
- 8 cups water
- 2 cups old fashioned grits
- 3/4 cup grated cheddar cheese I used medium here but feel free to use what you prefer (mild, medium or sharp)
- 1/4 cup grated parmesan cheese
- 3 tsp minced garlic
- 1/2 tsp garlic powder
- 1/2 cup salted butter
- 2 cups whole milk
- 3 large eggs beaten
- Optional: Grated parmesan cheese and parsley sprinkled on top
Instructions
- Add salt to water and bring to a boil.
- Add grits to boiling salted water, whisking into the water then lower heat to the lowest setting and cook covered until grits are tender but still pourable, about 12-18 minutes.
- Remove from heat and whisk in cheddar cheese, parmesan cheese, minced garlic and butter. Continue whisking until both the cheeses and butter are melted and well combined.
- Next, while vigorously whisking, add milk and eggs and continue to whisk quickly so the eggs won’t scramble.
- Pour grits into a large greased 4 quart casserole dish then sprinkle parmesan cheese on top and bake at 325 for 60-70 minutes or until grits just shake slightly. You can also broil for a couple of seconds to make a gorgeous brown color on top.
- Sprinkle with chopped parsley and serve.
pinterest 
facebook 
twitter 
email
Great flavor and edible but my grits came out runny. Any suggestions?
The garlic makes this amazing!
I should’ve waited a little longer to let it finish setting as it cooled. But so gooey and buttery! *hearteyes*
I’ve never had grits (I’m from Seattle, don’t judge! lol). Someone gave me a bag of corn grits and I didn’t know what to do with them. There’s a basic recipe on the back from baked grits and cheese so I went looking on how to jazz things up a bit and landed on this delicious looking recipe. I’m going to serve them with BBQ pork meatballs and broccoli. Thanks for the recipe.
Okay Ms. Jocelyn you had me almost licking the screen with them. I like desserts on occasion but love savory foods and love cheesy grits and these sound divine!!! I have liked all the recipe have tried and there are MANY, MANY, MANY more that I want to try. I think I have saved everyone so far. LOL Thanks for all the great comfort foods. I share so many in my Facebook group they probably think I am affiliated with you. LOL Keep them coming!! And I was going to name my girl Jocelyn but sadly only had a boy. LOL
Ohhh you are the sweetest!
Awesome!! Love love love. Will be making again!
this is the best recipe Ever! I don’t use it for rice or noodles but I love it alongside eggs and sausage for breakfast! It’s a great breakfast dish! Absolutely yummy is all I need to say.
Your wonderful recipe is close to what I’ve come up with over the years, starting with how my granddaddy made them, with butter and cheese and salt and pepper. Either traditional or baked, I will usually add a little cumin as well as garlic — chopped fresh garlic if you feel like doing that in the morning. And/or bit of chili powder. And chopped cilantro stands in well for parsley.
Thanks!
Can I add more cheese? Didn’t know if it would impact the outcome
The best grits! Made these for a girls brunch & everyone wanted the recipe.
I’ve tried baked grits before and they are indeed delicious. I didn’t have them with Parm cheese though, I may just try them in the morning.
Fantastic, let me know how they turn out!