A Southern favorite, creamy cheddar grits with a kick of spice make the ideal side dish for a holiday get-together or for a barbecue. At my mother-in-law’s house, they were consistently on the table. a true family custom.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 35 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 1 2-quart casserole dish |
Ingredients
- nonstick cooking spray
- 4 cups water
- ½ teaspoon salt
- 1 cup regular grits, uncooked
- 1 egg, well beaten
- 1 ½ cups grated sharp Cheddar cheese, divided
- ½ cup milk
- 2 tablespoons Worcestershire sauce
- 2 tablespoons butter
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- 1 dash hot pepper sauce (such as Tabasco®), or more to taste
- 1 pinch paprika, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart casserole dish with nonstick cooking spray.
- Bring water and salt to a boil in a pot over high heat. Add grits, reduce heat to low, and let simmer until tender, about 30 minutes.
- Pour grits into a large mixing bowl. Add beaten egg slowly, followed by 1 1/4 cups Cheddar cheese, milk, Worcestershire sauce, butter, pepper, garlic powder, and hot sauce. Mix thoroughly and pour into the prepared dish. Sprinkle remaining Cheddar cheese on top and sprinkle lightly with paprika for coloring. Cover.
- Bake in the preheated oven until thickened and cheese is melted, about 1 hour, uncovering the last 10 minutes to let a crust form on top.
Nutrition Facts
| Calories | 222 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 0 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 387 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
We liked these alot! I make a similar recipe often. I will definitely say: 1) this is more of a dinner-time dish. Great as a side with steak, chicken, or our favorite, Louisiana style barbecue shrimp. 2) By no means do you actually need an hour and a half to make these. Cook on the stove for the quick-cooking method (5-10 min), reduce the amount of added liquid and bake for 15-20 min. They will be very soupy at first, but will thicken when cooled.
I used quick cooking grits, so I didn’t cook them on top of the stove for 30 minutes; I just cooked them until they had thickened. I did not care for the Worcestershire sauce in my grits. It was too overpowering.
Excellent. Wonderful taste. Will be making again.