Baked Cheese Grits. Have you ever had them? I grew up on traditional grits, you know the kind in the bowl, but when I was introduced to baked cheese grits a few years ago my love for grits changed forever. Cheese grits are good, baked cheese oh-my-gee they are awesome.
Not only are they good, the serving is huge. Since it would be a terrible shame to waste the goodness, I quickly discovered how wonderfully they reheat in the oven the next morning for breakfast. Yum!
Well, of course, that got me to thinking. Instead of waiting for our next visit to 4 Rivers Smokehouse, what if I made them at home?! Dun, dun, dun!
I give you 4 Rivers Smokehouse Baked Cheese Grits.
A delicious cheesy breakfast for a busy morning in less than 5 minutes.
Find more great dairy recipes when you follow REAL Seal on Pinterest. You can also find fun facts about incorporating more dairy into your life on the REAL Seal Facebook page.
Also be sure to check out my other Real Seal dairy recipe for Buffalo Chicken Dip — it is perfect for football season!
Baked Cheese Grits
Baked Cheese Grits
Ingredients
- 4 cups chicken broth
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 1 cup yellow stone-ground grits
- 1/2 cup shredded cheddar cheese
- 6 cheese slices
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 2 eggs
- 1/4 cup milk
Instructions
- Preheat oven to 325F.
- Bring broth, salt and pepper to a boil in saucepan over medium-high heat.
- Stir in grits, reduce heat to simmer, cover and cook 15 minutes, or until broth is absorbed, whisking occasionally.
- Remove from heat. Add cheddar, cheese slices, butter and garlic powder, stirring until cheeses are melted. Set aside.
- Beat eggs lightly in a small bowl. Whisk a small amount of eggs into hot grits, mixing well. Gradually whisk remaining eggs into grits, whisking continuously. Whisk in milk.
- Pour into greased 8-inch-square baking dish. Bake 30 minutes. Let stand at least 20 minutes before serving.
- Tip: To serve in a shape, cover and refrigerate until cooled. Cut in desired shape in pan and warm in a toaster oven on low.
Jean says
I am from California and, as such, not born to grits. But these look yummy and I think my Southern husband would be thrilled if I made them. I might even try them as an alternative to hashbrowns when we have eggs for dinner.
Bibiana says
Looks delicious and easy to make. Will try!
Richard Hicks says
This is interesting. I am used to grits for breakfast, , but this looks good too
Stephanie Larison says
I’ve honestly never had grits before. I’m from just outside of chicago, and always thought it was a southern thing. When we moved down to Missouri, even though it’s not that much south of Illinois, I noticed a lot of people eat them around here. My husband is from MO, so I think he would love this!
Tracie Cooper says
i love to make this for family brunch!
Tracie Cooper says
I would make these for family brunch time!
Terry Bellender says
Being from the south I grew up around grits..while this sounds good I just can never get past the texture of grits lol.
Claudia Davis says
I had grits for the first time this summer and loved them. This looks like a super yummy recipe.
Hannah C says
I never used to like grits but I recently started liking them. I would love to give this recipe a try!
Laurie Emerson says
Thank you for sharing this recipe. I had never had grits before we were stationed here in the South. I am so in love with them but admit I do not know how to make them any other way but from a canister.
Art Stevens says
When the recipe calls for cheese slices is it asking for cheddar slices?
I see shredded cheddar but not sure of the type. or kind of cheese slices?
jen says
Cheese slices means Kraft Singles (or the generic version). I typically use American for this recipe.
Mary says
My husband and I are originally from Chicago, but moved to FL in 1998, We became familiar with 4 Rivers more when our younger son worked there. We had not heard of grits till we moved to FL. I did not think I was going to be a fan of grits because I associated it to be like cream of wheat. However, the cheese grits are very delicious and 4 Rivers bakes it, like you would for cornbread.
jen says
Yes, 4R baked cheese grits are amazing! But they aren’t your typical grits. Typical grits are more of the consistency of cream of wheat, although thicker. I don’t care for cream of wheat, although as a girl from the south I love my grits. 🙂
Hope you enjoy making your own baked cheese grits at home!!!
Lisa says
It’s a really nice recipe although mine did not firm up after following all the steps. I will try again with a few tweaks. I’ve made a similar style before and we love grits so I’m looking forward to making it again perhaps omitting the milk and baking longer at 350.😎