A rich and creamy variation on traditional grits, this baked creamy cheese grit recipe is the ultimate staple for just about any meal. Lots of cheese makes these grits to die for!
When we were kids, we ate a lot of grits. Being from New Jersey, this was unusual. People in NJ do not really eat grits, so when friends would sleep over and my mom would make grits and ham for breakfast, they were unsure what they were. In fact, grits in NJ were so unusual that my grandmother would have to mail order them from South Carolina.
Grits are just ground corn. I love grits, but do not make them very often. That is going to change. Usually I make grits on the stovetop, but I wanted to try baking them and I am so glad that I did. They are rich, creamy, and are really easy to make and customize any way that you like. I wanted to make mine really cheesy and have a little kick. Just like when I am making macaroni and cheese, I like to use a few different kinds of cheese. I think that it is more flavorful than just using one kind.
Why You Will Love These Grits
- These baked creamy cheese grits are incredibly versatile, so you can add in any combination of cheese, seasoning, and mix-ins to fit whatever meal you’re pairing them with.
- A slightly different take on a Southern classic that’ll be sure to satisfy.
- Super warm and cozy, perfect for a rainy day or when you’re in need of a pick-me-up kind of dinner.
- Breakfast, lunch, and dinner all got a new best friend – and the ingredients are budget-friendly, too.
Variations
Grits are incredibly versatile. You can make them sweet or savory and add in any flavors you like.
I used a Pepper Jack and a sharp cheddar, but you can include any cheese you like. Goat cheese or mozzarella would be delicious. Also, feel free to make these as spicy as you like, or omit the spice altogether.
You can kick this baked creamy cheese grit recipe up a notch by mixing in more cheese or cream cheese at the end, adding in some Italian seasoning, or mixing in some roasted vegetables.
Becky, one of our dear readers strongly suggests adding garlic powder. I haven’t tried yet but please let Becky and I know in the comments if you try!
Serving Suggestions
You can eat them with a pat of butter or with no drippings gravy for breakfast . It is also a great base for seafood dishes like shrimp and grits (obviously), or shrimp Creole.
I feel like grits are the perfect side dish to accompany a main protein, like grilled salmon or chimichurri chicken thighs but they’d also pair nicely with a salad or other lighter dishes.
FAQs
Are grits the same as polenta?
Technically, yes! They’re both made from ground corn, but the main difference is that grits are made from white corn and polenta is made from yellow corn. There’s also a distinct difference in texture, as grits are usually more finely ground.
Can I make this recipe vegetarian or vegan?
Of course. Just swap out the chicken broth for vegetable broth! The cheese isn’t a must (as tasty as it is) but I would still recommend including a dairy-free alternative so your dish still comes out all melty and creamy.
What’s the difference between stone ground grits and regular grits?
Stone ground grits are coarsely ground and have an amazing texture. Normal grits I find to be more bitty and chunky because they’re not as coarse, but you can still use either!
How to Store Baked Creamy Cheese Grits
Like most recipes, this baked creamy cheese grit recipe is best served fresh and hot. But, you can save your leftovers for up to 4 days in the fridge. Just wrap them up in plastic wrap or an airtight container, and when you want to reheat them, stick them back in the oven for 15 to 20 minutes at 350 degrees.
You can also freeze this dish for up to 4 months, wrapped up in a freezer-safe container. Defrost your grits the night before and whack them in the oven when you’re ready to dig back in.
Baked Creamy Cheese Grits
Ingredients
- 4 cups chicken broth
- 1 1/4 cups stone ground grits
- 1 1/2 cups Pepper Jack cheese shredded
- 1 1/2 cups cheddar Jack Cheese shredded
- 2 cups half-and-half
- 1 tsp hot sauce
- 2 tsp salt
- 1 tsp freshly ground pepper
- 1/4 tsp cayenne pepper
- 2 tsp Worcestershire sauce
- 3 eggs
Instructions
- Preheat your oven to 350°F. Bring the chicken broth to a boil in a large Dutch oven.
- Slowly whisk in the grits.
- Reduce the heat to medium-low, whisking occasionally. Cook for about 10 minutes, or until the grits begin to thicken.
- Add 1 cup of each cheese, half-and-half, hot sauce, salt, pepper, cayenne, and Worcestershire sauce. Stir to combine. Remove from the heat.
- Remove from the heat. Whisk the eggs and add them to the grits.
- Whisk until smooth and combined
- Pour the grits into a 2-quart baking dish that has been sprayed with cooking spray.
- Bake for 30 minutes in the oven.
- Cover the grits with remaining cheese and bake for another 10 to 15 minutes, or until melted and bubbly.
My family has always added garlic powder. I’ve never tried it with Worcestershire or peppers. I have an abdunance of peppers now, so this sounds delicious. Seriously, try it with garlic powder, you won’t be dissapointed. I’d say at least half a tablespoon for this recipe.
Thanks a lot for the tip Becky. I have added your suggestion in the variation section, it sounds yummy!