Baked Cheese Grits Five Ways

My husband grew up in the south and always appreciated some hot grits with his bacon and eggs.  The first recipe is very good according to Gene.  I liked the idea in the last recipe where you can use a slow cooker the night before and breakfast is ready first thing in the morning.  This recipe comes from Art Smith’s book ‘Back to the Family”.

Baked Cheese Grits with Gruyere and Parmesan

  • 1/4 cup plus 2 tbsp. butter
  • 4 cups water
  • 1 tsp. salt
  • 1 cup quick grits (not instant)
  • 1 egg
  • 1/3 cup heavy cream
  • 1 tsp. freshly ground black pepper
  • 1 cup Gruyere (or any swiss cheese), grated
  • 1/3 cup Parmesan, grated

Preheat the oven to 350°F.  Grease a 2-quart casserole with 2 tbsp. butter.

Combine remaining 1/4 cup butter, water and salt in a heavy saucepan over medium heat.  When mixture comes to a simmer add the grits, stirring until thoroughly combined.  Continue to cook the grits until thickened, about 15 minutes.

Whisk together the egg, heavy cream and pepper.  Stir into cooked grits along with the cheese.  Pour mixture into a greased casserole.  Bake until set, about 45 minutes.  Let stand 5 minutes before serving.

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Baked Cheese Grits with Cheddar or Parmesan

  • 1-1/2 cups water
  • 1 cup quick-cooking grits
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1-1/2 cups milk
  • 3 tbsp. butter
  • 1 cup cheddar cheese or Parmesan cheese, grated
  • 2 eggs, beaten

Bring the water to a boil and add the grits, sugar and salt.  Bring back to boiling and lower heat.  Cook for 5 minutes, stirring constantly, adding the milk a little at a time; remove.

Add the butter, cheese and the eggs.  Pour into a buttered 2-quart baking dish and bake at 350°F for about 30 minutes.

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Baked Cheese Grits with Cheddar Cheese and Chilies

  • 2 cups water
  • 2 cups milk
  • 1 cup grits
  • 2 egg yolks
  • 1 cup cheddar cheese, shredded and divided
  • 1/4 cup butter, cubed
  • 1 (4 oz.) can chopped green chilies, drained
  • 1 tsp. salt

Bring water and milk to a boil; add grits and cook and stir for about 5 minutes or until thickened.

In a bowl, beat the egg yolks.  Stir a small amount of hot grits into the yolks; return all to the pan, stirring constantly.

Add 3/4 cup cheese, butter, chilies and salt.  Pour into a greased 1-1/2 quart dish.  Sprinkle with remaining cheese.  Bake, uncovered, at 350°F for 30 minutes or until a thermometer reads 160°F.

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Jalapeno Cheese Grits:

This recipe is adapted from “My New Orleans” by chef John Besh.  I originally saw this book at my local bookstore and purchased it for  family members who travel to that fun city once a year for business and pleasure.   Yes, I did give them the book (after looking through it first).  I later ordered his other book “My Family Table” for myself.

I changed the ingredients and the directions just a little.  I enjoy reading cookbooks like John Besh’s for the pictures and the descriptions of different ingredients and techniques found throughout his book.  This recipe led to the purchase of another cookbook “Glorious Grits – America’s Favorite Comfort Food” by Susan McEwen McIntosh.  (the grits I bought are milled from the McEwen family).  If you love grits, this book is for you!


Jalapeno Edam Cheese Grits by John Besh, adapted

  • 1 cup stone-ground white organic corn grits (McEwen & Sons)
  • 1 jalapeno pepper, roasted
  • 3 tbsp. butter
  • 2 tbsp. mascarpone or cream cheese
  • 1/4 cup Edam cheese, grated (I used Fontina or you could also substitute with Gouda)
  • salt to taste (even though I use salt sparingly, this recipe does need some salt)

Heat 4 cups of water in a large heavy-bottomed pan; I like to use one of my copper saucepans.  Heat to boiling and gradually add the grits while stirring continuously.  Reduce the heat to low, cover and cook for about 20 to 25 minutes.  Stir occasionally to keep the grits from sticking.

Roast the jalapeno pepper in a small skillet for about 5 to 10 minutes, or until nicely charred.  Place in a baggie and steam for 5 minutes.  Wearing gloves, peel and seed the pepper.  Mince the roasted pepper and add to the grits.

Remove from the heat and add the rest of the ingredients.  Season to taste with salt.

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1-IMG_2592 1-IMG_2593 

Grits in the Slow Cooker

  • 1 cup stone-ground grits
  • 2 cups water
  • 2 cups milk
  • 4 tbsp. unsalted butter or cream cheese
  • salt and pepper to taste

If you are using a slow cooker the night before you just combine all the ingredients and cook on low.  To cook on top of the stove add all of the ingredients in a saucepan and bring to a boil.  Reduce the heat, cover and simmer for 30 minutes, stirring occasionally.


This recipe seems a little plain and I probably would add some cheese, like a good sharp, aged cheese such as Cabot,  and maybe some chopped green onions before serving.

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I recently found a new recipe using fresh corn – perfect to make in the summertime. This recipe comes from Cook’s Country Best-Ever Recipes.

Creamy Cheese Grits

  • 1/4 cup fresh or frozen corn
  • 3-1/2 cups water
  • 4 tbsp. unsalted butter
  • 4 scallions, white parts minced and green parts thinly sliced
  • 1 cup milk
  • 1/2 tsp. hot sauce
  • kosher salt and ground black pepper to taste
  • 1 cup old-fashioned grits
  • 4 oz. or 1 cup Monterey Jack cheese, shredded
  • 4 oz. or 1 cup sharp cheddar cheese, shredded

Process the corn and 1/4 cup water in a blender about 1 minutes and set aside. Melt 2 tbsp. butter in a medium saucepan and cook the scallion whites until softened, 2 minutes. Stir in milk, hot sauce, 1/2 tsp. salt, 1/2 tsp.pepper and remaining water and bring to a boil.

Slowly whisk in the grits until no lumps remain. Reduce heat to low and cook, stirring until grits are thick and creamy, about 15 minutes. Remove from the heat and add the cheeses, reserved corn mixture and remaining 2 tbsp. butter until combined. Season with salt and pepper and sprinkle with scallion greens and serve.

Optional add a pat or two of butter and a splash of Sriracha!

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