Baked Garlic Cheese Grits

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Recipe Courtesy of

Servings: 12 servings
Prep Time: 10 min
Cook Time: 50 min
Difficulty: Easy

Ingredients Add to grocery list

4   eggs, beaten
1/2 cup milk
16 ounce cheddar cheese, cubed
1/4 teaspoon garlic powder
2 cup regular grits
1/4 teaspoon pepper
1 teaspoon salt
6 cup chicken broth
1   stick butter
8 ounce grated sharp white cheddar cheese





Preheat oven to 350.  Grease a 4 quart casserole dish.  Bring the broth, garlic powder, salt and pepper to a boil in a 2 quart saucepan.  Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 minutes.  Add the cubed cheddar cheese and milk and stir.  Gradually stir in the eggs and butter, stirring until all are combined.  Pour the mixture into the prepared casserole dish.  Sprinkle with the white cheddar cheese and bake for 35-40 minutes or until set.

Show: Paula's Home Cooking/Paula Deen and Friends/Christmas with Paula Deen
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Reader Comments:


I love these grits. I grew up in Pennsacola, Florida and I grew up eating grits like these. Ummm great recipe.

By Tammy on January 06, 2013


this was really good amd its easy to make

By sylvia on March 02, 2012


Being a southerner, myself, I love finding new twists on old, southern food staples. Grits? Who 'woudda thunk' that grits could play a starring role as a side dish on a dinner buffet? Good job, Paula!

By Sue Hobbs on December 30, 2011


Hi Debbie, The recipe can be found in Paula Deen and Friends and Christmas with Paula Deen.

By Jonathan Able on September 28, 2011


Which cookbook is "Baked Garlic Cheese Grits" in..I want to buy that book. Thanks deb

By debbie on September 26, 2011


Huummmmmmmmmmmmmm! I have been looking all over for REGULAR GRITS! All the stossre here have regular or do I need to keep looking to make this recipe, h elp.

By Betsy on September 13, 2011


This recipe is awesome. I had a friend make it for an office breakfast gathering and I was hooked immediately. I recently made the recipe myself and this is delicious. Unless I am making them for a get together I'll cut the recipe in half if only making for my family. They are great for breakfast or could also be a nice addition to a meal with fried fish or ham. YUMMY!

By Charlotte on July 17, 2011


These are the best grits you will ever eat! I make them on special occasions like holiday mornings or when company stays overnight. They always get rave reviews and I rarely have any leftovers. You don't need to be a Southerner to appreciate these grits!

By Jennifer Arbach on February 19, 2011


My first experience with grits was when I was nine years old. On our way to New Orleans from West Virginia, we stopped at a Waffle House where they poured grits over my entire meal, including the toast. My mother sent the meal back because I did not ask for grits, and they just scraped them off and set my plate back in front of me. I vowed to hate grits from that point on until...someone in my sunday school class made these baked garlic cheese grits for us. Out of politeness, I tried them and absolutely fell in love with them. This is still the only way I will eat grits smile

By Anonymous on December 08, 2010


An absolute home run. Rich and savory. Easy to prepare. The Vermont white cheddar topping is an excellent flavor compliment.

By Anonymous on December 05, 2010


By Anonymous on November 25, 2010


I started baking these grits a couple of years ago and they are the number one request at every potluck. They are a perfect compliment to ham. LOVE THEM!

By Anonymous on November 22, 2009


By Anonymous on November 14, 2009


I made these grits for my boyfriend when we were first dating. He was born & raised in the South and likes to tease me for being a "damn Yankee" ... When he tasted them, his face lit up and he said ..."WOW! This Yankee can cook Southern style!" ... nearly two years later, he still talks about and asks for these grits!

By meepmeeps on September 26, 2009


My 89 year old mother asks me to make this recipe every time I come to visit. I halve the recipe and make it in a non-stick skillet. This recipe is so good! Very good reheated the next day. I have found that I do not need to proof the eggs if I first mix them in with the milk and add them after I put in the cheese and butter.

By dreamsofhim on September 21, 2009

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