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.