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.
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.
It’s a reliable, crowd-pleasing recipe that works equally well for holidays, potlucks, and everyday meals. The garlic adds depth, the cheeses melt into the grits, and the baking step sets everything into a soft, spoonable texture that’s incredibly satisfying.
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.
What You’ll Like About This Dish
Classic Southern comfort. Creamy grits enriched with butter, cheddar, and garlic.
Easy to customize. Use your favorite cheese or adjust the garlic to taste.
Great for gatherings. Bakes in one dish and stays warm, making it perfect for potlucks.
Versatile side. Works for breakfast, brunch, lunch, or dinner.
Ingredient Notes
- Grits: Quick grits cook in minutes; stone-ground grits offer a heartier texture but require longer cooking.
- Chicken stock or water: Stock adds more flavor, but water works fine if you increase the seasonings slightly.
- Garlic powder: Gives a consistent, mellow garlic flavor that blends well into the creamy grits.
- Kosher salt and black pepper: Essential for seasoning—adjust based on the saltiness of your stock and cheese.
- Milk or half-and-half: Enriches the grits and helps the eggs blend smoothly.
- Eggs: Help set the casserole as it bakes and create a spoonable, slightly firm texture.
- Sharp cheddar cheese: Provides bold flavor; use extra-sharp for an even bigger punch.
- Parmesan cheese: Optional, but adds a nice salty, savory topping.
- Butter: Melts into the warm grits and adds richness.
Steps to Make Garlic Cheese Grits
- Cook the grits according to package directions with your chosen liquid and seasonings.
- Whisk the eggs with milk or half-and-half in a small bowl.
- Butter a baking dish and preheat the oven.
- Stir the cheddar, butter, and egg mixture into the cooked grits.
- Transfer to the baking dish and sprinkle with Parmesan, if using.
- Bake until the casserole is set and lightly browned around the edges.
Tips for Garlic Cheese Grits
- Taste the cooked grits before baking and adjust salt as needed—cheeses vary in saltiness.
- Add more liquid for creamier grits or reduce slightly for thicker, firmer results.
- Let stone-ground grits cook until fully softened; undercooked grits stay gritty.
- Stir the eggs in off heat to avoid scrambling.
- Use freshly shredded cheddar for the smoothest melting.
Recipe Variations
- Extra cheesy grits. Add an extra cup of cheddar or mix in cheeses like Gruyère, Monterey Jack, or Colby for more richness.
- Spicy garlic grits. Add a pinch of cayenne pepper or stir in chopped jalapeños before baking.
- Bacon-cheddar grits. Fold in crispy cooked bacon or chopped ham for added smoky flavor.
- Garlic herb grits. Add fresh thyme, parsley, or chives to the mixture for a fragrant, herb-forward version.
- Creamy three-cheese bake. Combine cheddar, Parmesan, and a bit of cream cheese for a richer, softer texture.
- Green chile grits. Stir in a can of mild diced green chiles for a Southwestern twist.
Serving Suggestions
- Serve with eggs, sausage, bacon, or country ham for a classic Southern breakfast.
- Pair with roasted or grilled chicken, pork chops, or sausages.
- Add sautéed shrimp or Cajun-seasoned shrimp on top for a shrimp-and-grits style meal.
- Serve alongside greens, green beans, or roasted vegetables.
- Choose this dish for potlucks or brunch spreads—it holds heat well and transports easily.
How to Store Garlic Cheese Grits
Refrigerate: Store leftovers in an airtight container for 3 to 4 days.
Reheat: Warm gently in the microwave or oven; add a splash of milk or stock if the grits have thickened.
Freeze: Freeze in portions for up to 2 months. Thaw overnight and reheat with a bit of added liquid to restore creaminess.
Related:
You might also like this creamed chicken with fried grits cakes or this recipe for spicy sausage with polenta.
Garlic Cheese Grits
Ingredients
- 1 cup quick grits, or stone ground
- 3 to 4 cups chicken stock, unsalted, or water
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup milk, or half-and-half
- 2 large eggs
- 2 cups shredded 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.
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.