Baked Garlic Cheese Grits
Upgrade your breakfast or dinner with this indulgent garlic cheese grits recipe. Made with fresh garlic and cheddar cheese, it’s a creamy and flavorful Southern classic.
Garlic cheese grits have long been a Southern favorite. The original versions were made with a processed garlic cheese product, but this updated recipe uses real cheddar cheese and fresh minced garlic for a richer, more authentic flavor.
Baked until golden and set, this casserole-style dish is creamy on the inside with a hint of crust on top. It’s the ultimate comfort food — equally at home alongside eggs and bacon at breakfast or paired with barbecue, chicken, or shrimp at dinner.
Why You’ll Love It
Rich and creamy. Made with real butter, eggs, and plenty of cheddar cheese for a smooth, indulgent texture.
Garlic flavor done right. Fresh minced garlic gives the dish bold flavor without being overpowering.
Versatile. Perfect as a main dish for brunch or a savory side at dinner.
Ingredient Notes
- Grits: Use old-fashioned or stone-ground grits for the best texture — instant grits won’t yield the same creaminess.
- Cheese: Sharp or mild cheddar both work beautifully; a mix adds depth.
- Butter: Adds richness and helps create the perfect smooth consistency.
- Eggs: Lightly beaten eggs give the casserole structure.
- Garlic: Fresh minced garlic infuses the dish with flavor.
- Pepper and salt: Season generously; grits need salt for balance.
- Herbs: Optional parsley or chives for garnish.
Steps to Make Baked Garlic Cheese Grits
- Prepare the oven: Preheat to 350°F (180°C) and butter a 2½-quart baking dish.
- Cook the grits: Bring water and salt to a rolling boil. Slowly whisk in the grits, reduce heat, cover, and simmer 15 to 20 minutes, stirring occasionally, until thickened.
- Add butter: Whisk in butter, one tablespoon at a time, until melted and smooth. Remove from heat.
- Mix the ingredients: Whisk the beaten eggs into the hot grits, then stir in the cheese, garlic, and pepper until fully blended.
- Bake: Transfer to the prepared baking dish and bake 1 hour to 1 hour 15 minutes, or until golden and set.
- Serve: Garnish with parsley or chives if desired, and serve hot.
Tips for Garlic Cheese Grits
- Whisk grits constantly while adding them to boiling water to avoid lumps.
- Use freshly shredded cheese for a smoother melt — pre-shredded tends to be drier.
- Let the grits cool slightly before adding eggs to prevent scrambling.
- For extra cheesiness, sprinkle a handful of cheese on top during the last 5 minutes of baking.
Recipe Variations
- Cheese: Use another cheese, such as pepper jack for heat, or use half cheddar and half American for a creamier texture. For a special touch, make them with Gruyère or fontina cheese.
- Cheese Topping: Add sprinkle of cheese about 5 minutes before the grits are finished baking.
- Herbs: Add fresh parsley or chives to the grits.
- Prosciutto: Fry sliced prosciutto until crisp and sprinkle over the grits.
- Peppers: Add a minced jalapeno pepper to the mixture before baking.
What to Serve With Garlic Cheese Grits
- Breakfast or brunch: Serve with eggs, bacon, sausage, or topped with sausage gravy.
- Lunch or dinner: Pair with creamy chicken à la king, shrimp in garlic butter, or roasted vegetables.
- Side dish: Enjoy alongside pulled pork barbecue, grilled steak, or fried catfish.
- Holiday leftovers: Serve with turkey or ham and cranberry sauce for a festive meal.
How to Store Garlic Cheese Grits
Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat covered in the oven at 325°F until warmed through, or microwave individual portions briefly.
Freeze: You can freeze portions for up to 2 months, but the texture may soften slightly after thawing.
To reheat: Add a splash of milk or cream before reheating to restore creaminess.
Baked Garlic Cheese Grits
Ingredients
- 6 cups water
- 2 1/2 teaspoons kosher salt, or 1 1/2 teaspoons table salt
- 1 1/2 cups grits, old-fashioned or stone ground *
- 1/2 cup butter
- 3 large eggs, beaten
- 2 to 3 cups cheddar cheese , 8 to 12 ounces shredded (mild, sharp, or a combination)
- 2 teaspoons garlic, minced
- 1/2 teaspoon freshly ground black pepper
- Fresh chopped parsley or chives for garnish, optional
Instructions
- Prepare the Oven and Pan: Position a rack in the center of the oven and preheat it to 350°F (180°C). Butter a 2 1/2-quart baking dish.
- Cook the Grits: Bring the water and salt to a full rolling boil. Gradually whisk the grits into the boiling water. Bring the grits back to a boil and reduce the heat to low. Cover the pan and simmer the grits, stirring occasionally, for 15 to 20 minutes, or until the liquid has been absorbed. Whisk in the butter, 1 tablespoon at a time. Remove the pan from the heat.
- Mix: Working quickly, whisk the beaten eggs into the hot grits. Add the cheese, garlic, and pepper and stir until well blended.
- Bake: Turn the grits into the prepared baking dish and bake for 1 hour to 1 hour and 15 minutes or until golden brown.
- Serve: Garnish with parsley or chives, if desired, and serve. Enjoy!
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Your recipe reminds me of what my mother always made…garlic cheese grits!!! I have a suggestion on how to add the eggs. Mother always put some of the cooked grits into a bowl. Then the eggs were added to the hot grits & stir. Then that mixture of grits & eggs was added to the rest of the grits. This way the eggs do not cook into streaks of eggs through the grits. It works!!
Thank you for the suggestion!
Do you add the rest of butter to grits?
All of the butter is added, but it’s whisked in a little at a time.
I whipped this up for a pot luck at the last minute. It browned up beautifully and was thoroughly enjoyed!