Garlic cheese grits is a casserole that has long been a Southern favorite. This casserole was originally made with a store-bought garlic cheese, a processed cheese that has since been discontinued. This version is made with fresh minced garlic and cheddar cheese, and it is just as creamy and delicious as the original recipe.
How to Serve Garlic Cheese Grits
Breakfast or Brunch
- With Eggs: Serve with scrambled, fried, poached, or shirred eggs.
- Bacon or Sausage: Pair with crispy bacon or sausage links or patties.
- Gravy: Replace your biscuits with cheese grits and top with sausage gravy.
- Shrimp and Grits: Top with shrimp that has been sautéed with garlic, butter, and a splash of lemon.
Lunch or Dinner
- Chicken: Top with creamy chicken a la king.
- Shrimp: Instead of toast, spoon shrimp wiggle over them.
- Vegetables: Serve with your favorite roasted or sautéed vegetables, such as spinach, asparagus, or green beans.
Side Dish
- BBQ: Serve the grits along with a pulled pork barbecue or grilled chicken or steaks.
- Fish Fry: Pair them with fried catfish for a Southern feast.
- Leftover Turkey or Ham: Pair with turkey or ham and cranberry sauce for a festive after-the-holiday meal.
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.
Baked Garlic Cheese Grits
Upgrade your breakfast, brunch, lunch, or dinner with this savory Southern garlic cheese grits casserole!
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 to 10 servings 1x
- Category: Grains
- Method: Bake
- Cuisine: Southern
Ingredients
Scale
- 6 cups water
- 2 1/2 teaspoons Diamond Crystal kosher salt (or 1 1/2 teaspoons table salt)
- 1 1/2 cups old-fashioned or stone ground grits*
- 1/2 cup butter
- 3 large eggs, beaten
- 2 to 3 cups (8 to 12 ounces) shredded cheddar cheese (mild, sharp, or a combination)
- 2 teaspoons minced garlic
- 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 liquids have 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
*If using quick grits, follow the package directions for cooking.
