Baked cheese grits make a tasty alternative to potatoes, rice, or pasta, or serve them as part of a special brunch or breakfast. This casserole can be made with quick-cooking polenta as well.
Make these grits with or without the Parmesan cheese topping, and feel free to use mild Cheddar in place of the sharp cheddar cheese. For spicy grits, add some minced jalapeno pepper or use a pepper jack cheese blend.
Taste the grits for seasoning after you add the cheese and butter but before you add the eggs. Add more garlic or salt, if needed.
- 1 cup quick grits
- chicken broth, about 3 cups, low sodium
- 1/8 teaspoon freshly ground black pepper
- Dash salt
- 1/4 teaspoon garlic powder
- 1/4 cup milk or half-and-half
- 2 large eggs, lightly beaten
- 12 ounces shredded sharp cheddar cheese (3 cups)
- 1/4 cup fresh shredded Parmesan cheese, optional
- 3 tablespoons butter
- Cook the grits according to package directions, using chicken broth instead of water, along with the pepper, salt, and garlic powder.
- Meanwhile, in a small bowl, whisk together the eggs and milk or half-and-half.
- Heat the oven to 350 F. Grease a 2 1/2-quart casserole dish.
- When the grits are thick, remove the from the heat and stir in cheddar cheese and butter; blend well. Taste and adjust the seasonings, as needed.
- Stir in the egg mixture until well blended.
- Pour into the prepared casserole, top with the Parmesan cheese, if using, and bake for about 40 minutes, or until set.
- Serve cheese grits hot.