Cheese Grits is one of those recipes that immediately makes me nostalgic. The amount of comfort this dish brings to me in completely unmatched. It is so incredibly creamy and savory, it’s near impossible for me to not go back for seconds!
When I was a kid growing up, Christmas just wouldn’t have been Christmas without Cheese Grits on the table. It was as traditional in our home as candy canes are for most people. Everyone in my family had their own slight variation on the classic recipe, and some years it wouldn’t be surprising to find a bunch of family members each bringing their own version to the festivities. But generally, it was my Aunt who took home the prize for the best grits. Hers were super creamy and cheesy, and I’ve tried to recreate them here.
While it might not be the most healthy of dishes, it’s an extra special one to make at an extra special time of year. I think the key to this recipe is the type of cheese you decide to use. When I made this recipe last, I used a garlic cheese that really brought the whole dish together. Though you can totally use pre-shredded cheese, I believe that freshly grated cheddar is the absolute best. It’s so melty and sharp, I’m getting hungry not just thinking about it!
The first time I made this for Kenya has went absolutely bonkers for it. Now when I say my boy likes cheese, I mean he LOVES cheese. But this recipe takes cheese to a whole new level that even Kenya was absolutely wowed by. And believe me, he’s the biggest cheese critic of them all!
- 4 cups water
- 1 cup quick grits
- 1 teaspoon kosher salt
- 1/4 cup butter
- 5 .2 ounces garlic cheese (I use Boursin cheese)
- 1 cup cheddar cheese, grated
- 2 eggs, whisked
- 3/4 cup whole milk
- Preheat oven to 350 degrees.
- Bring the water to a boil in a large saucepan and add the grits and salt.
- Reduce the heat to a simmer, cover and cook grits for 5 minutes or until thickened.
- Remove grits from the heat and stir in the butter, garlic cheese and 3/4 cup of cheddar until melted.
- In a separate bowl mix the egg and milk, and add to the grits mixture until combined.
- Pour into a buttered 11 x 7 inch casserole dish and top with remaining 1/4 cup cheddar cheese.
- Bake for 1 hour or until golden and bubbly and serve.