Paula Deen Baked Garlic Cheese Grits

Paula Deen baked garlic cheese grits are a creamy, custardy Southern side dish with sharp cheddar, eggs and plenty of butter that come together in 1 hour. They make an easy make-ahead breakfast casserole for potluck, church supper or the holiday table, and they feed a crowd of 10 to 12 people.

Whisk the grits into the boiling broth until they are completely combined, then let them simmer a full 8 minutes until thick. Skip that and the eggs go into thin, loose grits, so the casserole never sets.

Paula stirs in cubed cheddar, which melts into creamy pockets, then tops the dish with grated sharp white cheddar for a browned, bubbly crust. Stir the eggs in gradually, because dumping them in hot grits all at once can scramble them.

Paula Deen Baked Garlic Cheese Grits

0.0 from 0 votes

Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

450

kcal

Grits simmered in garlic-seasoned chicken broth turn thick and creamy, then bake into a soft, sliceable casserole. The white cheddar on top browns into a golden, cheesy crust.

Ingredients

• 4 beaten eggs
  

• 1/2 cup milk
  

• 16 oz cubed cheddar cheese
  

• 1/4 teaspoon garlic powder
  

• 2 cups regular grits
  

• 1/4 teaspoon Pepper
  

• 1 teaspoon salt
  

• 6 cups chicken broth
  

• 1 stick Butter
  

• 8 oz grated sharp white cheddar cheese
  

Directions

• Prep the oven: Preheat the oven to 350°F. Grease a 4 quart casserole dish and set it aside.
• Boil the broth: Bring 6 cups chicken broth, 1/4 teaspoon garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper to a boil in a 2 quart saucepan. Keep it at a full boil so the grits cook evenly when they go in.
• Cook the grits: Stir in 2 cups regular grits and whisk until completely combined. Then reduce the heat to low and simmer for about 8 minutes, until the grits are thick.
• Add the cheese: Stir in 16 oz cubed cheddar cheese and 1/2 cup milk. Keep stirring until the cheese begins to melt into the grits.
• Stir in eggs and butter: Gradually stir in 4 beaten eggs and 1 stick butter. Stir until everything is combined and the mixture looks smooth.
• Top the casserole: Pour the mixture into the prepared casserole dish. Sprinkle 8 oz grated sharp white cheddar cheese evenly over the top.
• Bake until set: Bake for 35 to 40 minutes. It's ready when the center is set and the cheese on top is browned.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Pyrex 9x13 glass baking dish. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use instant grits instead of regular grits?

I wouldn't, since this recipe is built around regular grits simmering for about 8 minutes until thick. Instant grits cook much faster and can turn mushy once they bake with the eggs and cheese.

How do I store and reheat leftover cheese grits?

Cover the casserole and keep it in the fridge for up to 3 days. Reheat portions in a 350°F oven until hot in the middle, since the microwave can make the edges rubbery.

Can I make baked garlic cheese grits ahead of time?

Yes, you can assemble the casserole, cover it and refrigerate it until you're ready to bake. Let it sit out a bit first, then bake it until the center is set, which may take a few extra minutes from cold.

Can I use a different cheese?

Any good melting cheese will work, though sharp cheddar gives the strongest flavor against the mild grits. Pepper jack is a fun swap if you want a little heat.

Why are my cheese grits runny after baking?

The usual cause is not simmering the grits long enough before the eggs go in, so they never get thick. Give them the full 8 minutes, and bake until the center is set rather than still jiggly.