Your dog will cheerfully eat this as a nutritious supplement to or replacement for his regular meals.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 11 mins |
| Additional Time: | 4 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 6 cups water
- 1 ½ cups quick-cooking grits, dry
- ¾ cup butter
- 1 pound processed cheese, cubed
- 2 teaspoons seasoning salt
- 1 tablespoon Worcestershire sauce
- ½ teaspoon hot pepper sauce
- 2 teaspoons salt
- 3 eggs, beaten
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- In a medium saucepan, bring the water to a boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally. Mix in the butter, cheese, seasoning salt, Worcestershire sauce, hot pepper sauce, and salt. Continue cooking for 5 minutes, or until the cheese is melted. Remove from heat, cool slightly, and fold in the eggs. Pour into the prepared baking dish.
- Bake 1 hour in the preheated oven, or until the top is lightly browned.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 0 g |
| Protein | 9 g |
| Saturated Fat | 13 g |
| Sodium | 1141 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Changed it alot. Browned chopped little link breakfast sausages. Cooked it with grits altogether. Combined everything and baked.
I make these for every family special occasion. The recipe is great as is, but my family likes a little heat so I typically use the Mexican Velveeta and add a can of chopped green chiles and/or some chopped jalapeños. Toss a handful of grated cheddar or jack in along with the process cheese then sprinkle a little on top for color. They are great with any meat as a side dish but also wonderful for breakfast.
I’m southern born and raised and I have eaten grits my entire life. Somehow, I have never made proper cheese grits before. Beyond just tossing some cheese into a pot of grits. I was to attend a potluck brunch, so I decided to give these cheese grits a shot. I omitted the hot sauce and added some shredded cheddar to the top but otherwise stayed true to this recipe. Let me tell you, this dish was amazing. Everyone raved over them. Even the non grits people loved it. Needless to say, there were no leftovers. This one is a keeper.
This was a big hit at our house. I made it as is and we really enjoyed it.
Boom! Yes! I was sad when it was all gone and I didn’t have any leftovers.
Best cheese grits ever!!! Everyone always loves when I make these cheese grits
It was great! I will only limit the salt next time. Keep in mind I LOVE salty foods.
This was my first time making grits – they were amazing! Made exactly like the recipe except I used shredded cheese instead of processed. Everyone at my dinner party loved them too.
JUST the grits recipe I was looking for! I especially appreciate the suggestions made to simply combine everything in a baking dish, throw it in the oven, stir it up after cooking a half hour and then finishing it in the oven for another 30 min. It came out great! Also I did agree with the changes to cut out the seasoning salt and eggs altogether and cut the butter back to a 1/4 cup….it STILL tasted fantastic! Also I chose to do a mix of 2/3 pepper jack cheese to 1/3 processed cheese. DELISH!
I’ve made this many times and at the request of friends who love it! I use Lawry’s seasoning for the seasoning salt and sometimes use the mexican processed cheese for a little more kick (depending on the audience). This is a can’t -go-wrong recipe!
This recipe is very tasty! It reminded me a lot of my grandma’s cheesy grits, which I grew up eating. My hubby was leery of trying it, but loved it and went back for 2 more helpings. I definitely recommend!
I cut the salt back to 1/2 teaspoon like someone suggested and added extra cheese, it’s awesome!!
Delicious!
No changes made to this recipe! None needed! Everyone raved! We may throw some shrimp on the BBQ and have Shrimp & Grits next time! Will definitely make again & again!
I added crumbled bacon and the drippings from the bacon-wow was it good.
Love it! Even my husband liked it, and he won’t eat grits. I used half cream cheese and half mild cheddar cheese. No additional salt, half the Worcestershire and hot sauce and one egg. Turned out very creamy.
Addictive! Easy and fabulous. Loved making it in the crockpot as opposed to the oven because I was able to keep it warm all day.
These grit are AMAZING! This is my new go to grits menu! Everyone loved them at brunch yesterday.
Awesome recipe! I will probably omit the salt next time, though. It was too salty.
I personally have never had any grits before and didn’t know what to expect. My husband has tried some grits at some restaurants but they were all more dense. I made with Cabbot 75% chadder cheese and light butter to cut down some of calories. My whole family LOVED this dish! I bet the original loaded version would be very rich and yummy (if you can afford the calories 😉
Absolutely amazing. The processed cheese actually makes it better!