The original recipe for popular garlic cheese grits was made with a roll of “garlic cheese,” which was a Kraft product. The cheese was a process cheese product with the addition of garlic flavor. Garlic cheese was discontinued several years ago, but you can still make a delicious casserole with cheddar cheese and garlic powder.
I like to shred a block of cheddar to go into the grits because it tends to melt better than the pre-shredded, but either one is fine in the grits casserole. Serve this garlic cheese grits casserole with eggs for a tasty breakfast or brunch, or top it with cooked shrimp, sausages, or chicken and gravy. The grits casserole makes a delicious alternative to rice, potatoes, or noodles, and it’s gluten-free.
What are Grits?
Grits, or hominy grits, popular in the Southern U.S., is a dish made from dried ground hominy. Hominy is made with field corn kernels that have been treated with an alkaline solution. Polenta and cornmeal are similar, but are ground from untreated dried corn and are usually somewhat different in texture.
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You might also like this creamed chicken with fried grits cakes or this recipe for spicy sausage with polenta.
Cooking Tips
Grits are similar to the coarser polenta, so feel free to make this casserole with cooked polenta.
Prepare the casserole a day before you plan to bake it. Cover the baking dish and refrigerate overnight. Take it out of the refrigerator about 30 minutes before baking, then bake as directed, or until set.
Recipe Variations
- Bacon Cheese Grits: Add about 1/4 to 1/2 cup of crumbled cooked bacon and a few tablespoons of sliced scallions.
- Jalapeno Cheese Grits: Add about 2 tablespoons of finely chopped jalapeño pepper. Omit the garlic, if desired.
Garlic Cheese Grits
Garlic cheese grits have long been a favorite side dish in the South. This version uses sharp cheddar cheese and garlic powder, along with seasonings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Grits, Grains, Cheese
- Cuisine: Southern
Ingredients
- 1 cup quick grits (or stone ground)
- 3 to 4 cups unsalted chicken stock (or water)
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 cup milk (or half-and-half)
- 2 large eggs
- 2 cups shredded sharp cheddar cheese (or more)
- 1/4 cup shredded Parmesan cheese (optional)
- 3 tablespoons butter
Instructions
- Cook the grits following the package directions, using chicken stock or water, along with the salt, pepper, and garlic powder. Quick grits cook in about 5 minutes. If using stone ground grits, plan on extra cooking time.
- Meanwhile, in a small bowl, whisk together the eggs and milk or half-and-half.
- Heat oven to 350 F. Butter a 2 1/2-quart baking dish.
- When the grits are thick, remove them from the heat and add the cheddar cheese, butter, and the egg mixture; stir until well blended.
- Pour the grits mixture into the prepared baking dish and top with the Parmesan cheese, if using.
- Bake the casserole for about 40 minutes, or until set.
