Baked Cheesy Grits

Baked Cheesy Grits

So it might seem that I’m on a bit of a grits kick – I made Cheesy Grits recently to go with my Shrimp & Grits with a Cajun Gastrique. And today I’m posting another Cheesy Grits recipe to go with Grillades & Grits. It’s not that you just can’t have too many grits recipes, but that they’re both really good.

Grillades & Grits - here with Cheesy Baked Grits

Grillades & Grits – here with Cheesy Baked Grits

When my Sis visited us at our parents recently, we made Grillades & Grits and this is the Grits recipe you’ll want for the Grillades. Seriously cheesy, these grits are started on the stove top and were then baked to perfection, light, fluffy and delish!

I get why they’re baked, and why my Sis always bakes hers, because the texture is sublime. Any “grittiness” to the grits completely smooths out in the oven and leaves you with the best grits, ever.

Grillades & Grits - here with Cheesy Baked Grits

Grillades & Grits – here with Cheesy Baked Grits

We didn’t have whole milk but just used our 2% with a splash of cream because we had it on hand. We used a combo of white and yellow cheddar (because I didn’t buy enough white cheddar when I went shopping) and they were still excellent. I don’t think you can go wrong, here.

Another winner from Emeril Lagasse. 🙂

Did you know that you can pick up cheese at sale prices and then freeze? While it will never be as good for eating out of hand, it will still work perfectly well in recipes like this. Freeze the grits (or any like items containing flour or corn) for three days after bringing them into the house to avoid any surprises later on.

Baked Cheesy Grits

Baked Cheesy Grits

Baked Cheesy Grits

  • Servings: 6 - 8
  • Difficulty: easy
  • Print
  • 2 tablespoons butter, divided
  • 6 cups whole milk (any milk will work)
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 cups instant white grits
  • 2 cups grated sharp white Cheddar, divided

Preheat the oven to 350 degrees F.

Lightly grease a 9 by 9-inch baking dish with 1 tablespoon of the butter.

Heat a saucepan over medium heat and add the milk, salt, cayenne and remaining tablespoon of butter. Bring to a boil, and while stirring, add the grits.

Reduce the heat to medium and continue to stir for about 30 seconds. Add one cup of the cheese and stir until melted. Continue to cook, uncovered, for 6 to 8 minutes, stirring constantly, until the grits are tender and creamy.

Pour the grits into the prepared pan and sprinkle the remaining cheese over the grits. Bake for 20 to 25 minutes, or until the cheese is melted and slightly golden. Serve hot.

from the kitchen of, slightly adapted from Emeril Lagasse


You know I’ll be bringing this to our Throwback Thursday #32 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!

Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!

I’ll also bring this to Fiesta Friday #113, co-hosted this week by Sonal @ simplyvegetarian777 and Laurie @ ten.times.tea.

Baked Cheesy Grits - this makes the smoothest fluffiest grits ever!


37 thoughts on “Baked Cheesy Grits

  1. This looks so delicious! It reminds me a little bit of the Italian traditional dish Polenta, made with corn grit and parmesan cheese ! 😉 I pinned it!
    Thank you!
    – Emmi!

    • It is exactly like polenta but I think grits tend to be not quite as fine! They often are not quite this thick, but that’s really personal preference. Love the pin, thank you, Emmi!

  2. Oh my gosh this looks luscious!! I’d never had grits until we visited some family in upstate NY (of all places!) and had grits for breakfast. Loved them. But this cheesy version looks even more tempting! thanks.

    • Thanks, Sabrina. They were lighter and fluffy and delish. Of course I like them stovetop, too, but those were a bit heavier. I suppose it’s like oatmeal or any other grain, you develop preferences. 🙂

  3. Kathryn

    My mom has always done baked cheese grits too! So easy, so delicious! Was always a favorite at our house for big family brunch gatherings 🙂

  4. I just ADORE grits! My family, not so much as they aren’t Texans. Hubby is from Vermont, daughter born here in Oregon. I don’t know why they don’t “get” how delicious grits can be, especially cheesy grits. 🙂

  5. My mom lives in South Carolina where grits are quite popular. Though she isn’t a fan of most southern cooking, I think she could eat nothing BUT grits forever and be very happy! I think I will surprise her on my next visit and fix these for her!

Hearing from you makes my day! Comment below.

This site uses Akismet to reduce spam. Learn how your comment data is processed.