Name: Cheese Grits
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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Preheat oven to 350°F.

Bring the water to a boil in a large saucepan and add the grits and salt.

Reduce the heat to a simmer, cover and cook grits for 5 minutes or until thickened.

Remove grits from the heat and stir in the butter, garlic cheese and 1 cup of cheddar until melted.

In a separate bowl mix the egg and milk then add to the grits mixture, stirring briskly until combined.

Pour into a buttered 11 x 7 inch casserole dish and top with remaining 1 cup cheddar cheese.

Bake for 1 hour or until golden and bubbly and serve.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Temper Your Eggs Properly 🥚
Slowly whisk the hot grits mixture into your beaten eggs while stirring constantly to prevent scrambling and ensure a silky, creamy texture throughout the dish.
Don't Skip the Boursin Timing ⏱️
Add the Boursin garlic cheese at the very end after removing from heat to preserve its delicate herb flavors and prevent the garlic from becoming bitter or overpowering.
Use the Right Grits Ratio 💧
Maintain a 4:1 liquid-to-grits ratio and whisk continuously for the first 2-3 minutes to prevent lumps and achieve that luxuriously creamy consistency without grittiness.
Toast Your Grits First 🔆
Lightly toast the dry grits in a dry pan for 2-3 minutes before adding liquid to deepen their corn flavor and create a richer, more complex base for your cheese grits.
Watch the Bake Temperature 🌡️
Bake at 350°F for exactly 25-30 minutes until the top is golden and just set but still slightly jiggly in the center—overbaking will dry out the custard-like texture you're aiming for.