A fantastic meal that is a favorite for breakfast on Derby Day (or any other day).
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- ¾ cup milk
- 1 egg
- 1 tablespoon garlic powder
- 1 dash hot pepper sauce
- 4 cups water
- 1 teaspoon salt
- 1 cup quick-cooking grits
- ¼ cup butter
- 12 ounces shredded sharp Cheddar cheese, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- Beat milk, egg, garlic powder, and hot pepper sauce in a bowl.
- Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits.
- Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 0 g |
| Protein | 10 g |
| Saturated Fat | 11 g |
| Sodium | 497 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
So good! Since I would only find old fashioned grits at the store, I cooked them first then added other ingredients except the water. Did not have milk so subbed for milk a mixture of greek 2% plain yogurt 66% and water 34%. The grits were wonderful. Will be making this again–with milk or 2% Greek Yogurt.
Restaurant quality cheese grits!! I have been wanting to make grits like this since the restaurant near us with the great cheese grits closed. Now I can make them anytime! I even cut the amount of cheese to 8 oz and they were still a knock out!
I’ve made this twice now and the only thing I do different is skip the butter and use half and half or heavy cream instead of milk. That way it is creamy but not greasy (with butter it gets a little greasy!). I also add cracked pepper! Soooooo good.
Awesome recipe! Based on other suggestions I cut back on garlic about 1 tsp. I also left out hot sauce as I am a wimp when it comes to spicy stuff. Flavor is still excellent. I have added a dash of Worcestershire sauce in my individual servings and will probably add in future when making it. But excellent either way. I have lived off of it for past 24 hours!!!
I made this recipe twice this past weekend – the first time I made it x6 and the second time x2. So the first thing I’ll say is that it scales up well. I found that the result was not firm like cornbread either time, but it was still tasty and people liked it. The second time I left out the butter entirely because the butter just formed a large pool of melted grease on the top. The second time I also didn’t put any of the cheese on top – I mixed it all in. The second version was much better. I used half extra sharp cheddar and half pepper jack. I also used fresh garlic instead of garlic powder. Next time I will add even more hot sauce.
This was very good and easy to make. I used old fashioned grits instead of quick cooking grits and turned out great.
Excellent recipe! Sorry I always forget to take pictures
Ri made the recipe as written. Took to my sister-in-laws for thanksgiving and “they licked the platter clean”. I will definitely make again!
This was a great recipe to serve with my Baby Back and St Louis style ribs (cooked low and slow on my smoker). As others noted, I only had an 8 oz bag of shredded cheddar, and that worked out great. I used about 2/3 in the recipe and 1/3 on top in the oven. The top layer added a nice crisp to the texture.
Reading the other reviews, I decided to substitute 2 tbsp minced garlic for the garlic powder. This got rave reviews from my visiting southerner relative!
Excellent recipe. I made a double batch as a “just in case” but found that I really didn’t need that much for 9 people. I used less of the garlic (about 1 tsp) as other recommended and I’m so glad I did. It would have overpowered the dish. I really like the flavor of hot sauce so I added more. I’ll be making this again.
I have made this recipe many times and it is always good. I had them on the menu for New Years Day dinner along with blackeyed peas and ham, biscuits and greens. Yum!
Delicious! I used 8 oz extra sharp white cheddar, put the mixture in 2 round casseroles, topped each with a round slice of provolone cheese, and baked. Very pretty result as the area with the provolone browned in a circle and I garnished the center with a sprig of rosemary.
This was, I am sad to say, absolutely horrendous. There’s far too much garlic in here. In addition to that, I found the egg/milk mixture completely unnecessary. It added a strange texture to the grits.
So very delicious!!! Is a keeper for my family!
Easy to make. Was a huge hit with guests. Definitely making this again
DELISH! A little strong on the garlic… Next time I will halve the Gilroy Garlic as per previous reviews. But this recipe is a keeper!
The made this for my residents at assisted living. It’s amazing!!!
I made this a couple of days before a Kentucky Derby party. I refrigerated it unbaked until the day of the party, then baked it to serve. It worked out great.
Delicious! I will use half the butter next time, but otherwise very good!
It turned out to be a go to recipe. Great, a good sub for rice as a side dish.