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Cheesy Grits

(recipe, Caroline Cummins)


This recipe comes from a friend, who mashed up a recipe from her mother with a casserole recipe from the November 2005 issue of Southern Living magazine. It's basically an easy way to serve grits to a crowd, making this an excellent brunch dish.


  1. 2 cups milk
  2. 2 cups water
  3. ¼ cup (½ stick) unsalted butter
  4. 1 cup uncooked quick-cooking grits
  5. 1 large egg, lightly beaten
  6. 1 tsp. salt
  7. ½ tsp. pepper
  8. 1 garlic clove, crushed or minced
  9. 2 cups (8 ounces) shredded sharp Cheddar cheese
  10. ¼ cup grated Parmesan cheese
  11. Minced parsley, for garnish (optional)


  1. Preheat the oven to 350 degrees. Lightly grease an 11-by-7-inch baking dish.
  2. Bring the milk and water just to a boil in a large saucepan over medium-high heat. Gradually whisk in the butter and the grits. Lower the heat and simmer, whisking constantly, 5 to 7 minutes, or until the grits are done. Remove from the heat.
  3. Stir in all of the remaining ingredients, except for the optional parsley. Scrape the grits mixture into the prepared pan and cover the dish with aluminum foil.
  4. Bake for 35 to 40 minutes, or until the mixture is set. Serve immediately, sprinkled with the parsley if desired.