Twice Baked Cheese Grits Recipes

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BAKED CHEESE GRITS



Baked Cheese Grits image

Discover a cheese grits recipe they won't soon forget! Our cheesy Baked Cheese Grits are a cinch to make and soon to be their favorite.

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield 8 servings

Number Of Ingredients 8

1 qt. (4 cups) water
1 cup quick-cooking grits
1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
2 Tbsp. butter
1/2 tsp. garlic powder
1/4 tsp. ground red pepper (cayenne)
2 eggs

Steps:

  • Heat oven to 350°F.
  • Bring water to boil in medium saucepan on medium-high heat. Gradually add grits, stirring constantly until blended. Cook on low heat 5 min., stirring occasionally. Remove from heat.
  • Add 1/2 cup cheddar, VELVEETA, butter, garlic powder and red pepper; stir until cheeses are melted. Set aside. Beat eggs lightly in small bowl. Add small amount of hot grits mixture to eggs; mix well. Gradually add egg mixture to remaining hot grits mixture, stirring constantly until blended.
  • Pour into 8-inch square baking dish sprayed with cooking spray.
  • Bake 30 min.; sprinkle with remaining cheddar. Bake 10 min. Let stand 10 min. before serving.

Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 320 mg, Carbohydrate 18 g, Fiber 0 g, Sugar 1 g, Protein 9 g

CHEESY BAKED GRITS



Cheesy Baked Grits image

I had this at a party at a colleague's house. I've loved cheese grits for years, but these are by far the best I've ever had.

Provided by ABBYLADYBUG

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h25m

Yield 12

Number Of Ingredients 8

1 quart milk
½ cup butter
1 cup uncooked grits
1 teaspoon salt
½ teaspoon white pepper
1 cup shredded Cheddar cheese
⅓ cup butter
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Bring the milk to a boil in a pot over medium heat. Melt 1/2 cup butter in the boiling milk. Gradually mix in the grits, and cook 5 minutes, stirring constantly. Remove from heat, and season with salt and pepper. Beat with a whisk or electric mixer until smooth. Mix in the Cheddar cheese and 1/3 cup butter. Transfer to the prepared baking dish, and sprinkle with Parmesan cheese.
  • Bake 1 hour in the preheated oven, until firm.

Nutrition Facts : Calories 266.5 calories, Carbohydrate 14.5 g, Cholesterol 56.1 mg, Fat 19.5 g, Fiber 0.2 g, Protein 8.4 g, SaturatedFat 12.3 g, Sodium 453.2 mg, Sugar 4 g

CHEESY GRITS



Cheesy Grits image

Grits ... easy, cheesy, and delicious!

Provided by elljoymit

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 15m

Yield 4

Number Of Ingredients 7

4 cups water
1 teaspoon salt
1 cup uncooked quick-cooking grits
1 cup shredded Cheddar cheese
½ cup shredded Parmesan cheese
2 tablespoons butter
ground black pepper to taste

Steps:

  • Bring water and salt to a boil in a saucepan. Whisk in grits, reduce heat to medium-low, and cook until thickened, 5 to 6 minutes. Remove from heat.
  • Stir in Cheddar cheese, Parmesan cheese, and butter until fully combined and cheeses have melted. Season with pepper and serve immediately.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 32 g, Cholesterol 53.7 mg, Fat 18.5 g, Fiber 0.7 g, Protein 14.4 g, SaturatedFat 11.4 g, Sodium 958.2 mg, Sugar 0.5 g

BAKED CHEESE GRITS



Baked Cheese Grits image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

1 cup grated Gruyere
1/3 cup grated Parmesan
1/4 cup plus 2 tablespoons butter
4 cups water
1 teaspoon salt
1 cup quick grits (not instant)
1 egg
1/3 cup heavy cream
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F. Grease a 2-quart casserole with 2 tablespoons of butter.
  • Combine remaining 1/4 cup butter, water, and salt in a heavy medium saucepan over medium heat. When mixture comes to a simmer, add the grits, stirring until thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15 minutes.
  • Meanwhile whisk together egg, cream and pepper. Stir into cooked grits along with cheese. Pour mixture into prepared casserole. Bake until set, about 45 minutes. Remove from the oven and let stand about 5 minutes before serving.

BAKED TWO-CHEESE & BACON GRITS



Baked Two-Cheese & Bacon Grits image

In the South, everyone loves three things: bacon, cheese and grits! After playing around with this recipe, I took it to my first family party as a newlywed, and it was a huge hit. This recipe has become a family tradition that I'm sure will be passed down for generations. -Melissa Rogers, Tuscaloosa, Alabama

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

6 thick-sliced bacon strips, chopped
3 cups water
3 cups chicken stock
1 teaspoon garlic powder
1/2 teaspoon pepper
2 cups quick-cooking grits
12 ounces Velveeta, cubed (about 2-1/3 cups)
1/2 cup butter, cubed
1/2 cup 2% milk
4 large eggs, room temperature, lightly beaten
2 cups shredded white cheddar cheese

Steps:

  • Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels., Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat., Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 466 calories, Fat 34g fat (18g saturated fat), Cholesterol 143mg cholesterol, Sodium 840mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.

BAKED CHEESE GRITS



Baked Cheese Grits image

The grits mixture will almost fill the entire baking dish and will puff up when baking, but don't worry - it won't overflow. Also, switching sides, these grits can take the place of mashed potatoes anytime.

Provided by Emeril Lagasse

Categories     Milk/Cream     Egg     Side     Bake     Vegetarian     Quick & Easy     Cheddar     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

6 cups water
2 1/4 teaspoons salt
2 cups yellow grits* (not quick or instant; 12 oz)
1 stick (1/2 cup) unsalted butter
1/2 teaspoon black pepper
2 tablespoons chopped garlic
1/2 lb Cheddar, coarsely grated (2 cups)
3 large eggs
1 cup whole milk

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Bring water and 3/4 teaspoon salt to a boil in a 4-quart heavy pot.
  • Add grits in a slow stream, stirring constantly. Reduce heat and gently simmer, stirring frequently to avoid sticking, until very thick, about 30 minutes. (Use a long-handled spoon to avoid bubbling and popping hot grits.)
  • Add butter, remaining 1 1/2 teaspoons salt, pepper, garlic, and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.
  • Pour into an ungreased 8-inch square baking dish (2 inches deep) and bake until set and lightly browned, about 1 hour. Serve immediately.
  • *Available at bobsredmill.com.

TWICE-BAKED CHEESE STRUDEL



Twice-Baked Cheese Strudel image

This quick and savory dish is a favorite for any appetizer buffet.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

7 sheets phyllo dough
1/2 cup unsalted butter (1 stick) melted
10 tablespoons finely grated Asiago cheese
12 tablespoons finely grated Parmesan cheese
10 tablespoons finely grated Pecorino Romano cheese
5 1/2 tablespoons poppy seeds, plus more for topping

Steps:

  • Heat oven to 350 degrees. Place one sheet of phyllo on a clean surface, and brush evenly with butter. Repeat with two more sheets of phyllo. Sprinkle third layer of buttered phyllo evenly with 2 tablespoons of each cheese and 1 tablespoon poppy seeds. Add four more layers with cheeses and seeds, for a total of two layers just with butter and five layers with cheeses and seeds.
  • Carefully roll up the pastry and filling lengthwise so it is compact. The roll should measure 1 1/2 to 2 inches in diameter. Brush the outside of the roll with butter, and sprinkle with remaining 2 tablespoons Parmesan cheese and remaining 1/2 tablespoon poppy seeds. Cut the roll in half, and transfer to a parchment- lined baking pan. (Alternatively, wrap each half in plastic wrap, and place in freezer for up to 1 month. When ready to bake, remove plastic; bake on parchment-lined baking pan.)
  • Bake until deep golden, 20 to 25 minutes. Remove from oven, and transfer to a wire rack until cool enough to handle.
  • Using a serrated knife, carefully slice the roll into 1/2-inch-thick slices, and return to baking pan, cut-side down. Bake until golden throughout, about 10 minutes. Remove from oven, and serve warm or at room temperature.

TWICE-BAKED CHEESE GRITS



Twice-Baked Cheese Grits image

The best cheese grits I have ever had, courtesy of my mom's recipe box. Bake it the night before and re-bake it in the morning. You can make this the morning, of, but I recommend you follow it as written to get the same consistency.

Provided by Tropical Texan

Categories     Breakfast

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 6

6 cups water
2 1/2 teaspoons salt
1 1/2 cups grits (not instant)
1/2 cup butter
3 eggs, beaten
1 lb medium cheddar or 1 lb sharp cheddar cheese, shredded and divided

Steps:

  • Preheat oven to 350°F.
  • Bring water to a boil in a saucepan; add salt and grits.
  • Cook according to the package directions, for the minimum time recommended.
  • Remove from heat.
  • Stir in remaining ingredients except for 1/4 cup of cheese.
  • Pour into buttered 2 quart baking dish (I use a 9-inch fluted Pyrex dish with 2" sides) and top with remaining cheese.
  • Bake at 350°F for 1 hour.
  • Let cool, then refrigerate, covered with foil.
  • The next morning, bake at 350°F for 30 minutes.
  • If making the morning of, bake for a full 1 hour 15 minutes.

BAKED CHEESE GRITS



Baked Cheese Grits image

Get golden brown grits with the addition of pepper jack and sharp Cheddar.

Provided by Food Network Kitchen

Time 1h50m

Yield 6

Number Of Ingredients 10

4 tablespoons unsalted butter, plus more for buttering the baking dish
4 cups low-sodium chicken broth
3 cups milk
Kosher salt
1/4 teaspoon cayenne pepper
1 1/4 cups grits (not instant)
3/4 cup grated sharp Cheddar
3/4 cup grated pepper-jack cheese
3 large eggs, lightly beaten
1 scallion, thinly sliced, optional

Steps:

  • Preheat the oven to 350 degrees F. Butter a deep casserole dish.
  • Bring the chicken broth, milk, 1 1/2 teaspoons salt and cayenne to a boil in a medium saucepan. Slowly whisk in the grits and lower the heat to a simmer. Cover and cook, stirring occasionally, until thick, about 30 minutes.
  • Remove from the heat and stir in the Cheddar and pepper-jack cheeses and butter until melted and smooth; cool slightly. Stir in the eggs and transfer the mixture to the prepared casserole dish. Smooth the top of the grits and then bake until just set and lightly brown, about 1 hour. Let rest for at least 5 minutes. Scatter with the scallions, if using, and cut into squares.

BAKED GRITS



Baked Grits image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 7

3 cups cooked grits
2 tablespoons melted butter
2 eggs, beaten
1 1/2 cups evaporated milk
1 3/4 cups grated Cheddar
Paprika, to taste
Cayenne pepper, to taste (usually no more than 1 or 2 dashes)

Steps:

  • Preheat oven to 400 degrees F.
  • Mash grits until smooth, if they are leftovers. Add melted butter, eggs, and evaporated milk. Then add 1 1/2 cups grated cheese, reserving 1/4 cup for the topping. Combine thoroughly. Add paprika and cayenne. Pour mixture into a buttered casserole. Bake for 25 to 30 minutes or until brown. Sprinkle with remaining grated cheese and more paprika. Return to oven and cook a few minutes more, until topping has melted.

BAKED CHEESE GRITS



Baked Cheese Grits image

My mother made this recipe for Christmas every year and even people who HATE grits always came back for seconds! DELICIOUS!

Provided by Christina Sue

Categories     Toddler Friendly

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

4 cups milk (Whole is best, 2% is fine.)
1 cup quick-cooking grits
3/4 cup butter (I recommend real butter.)
1/2 cup grated parmesan cheese
1 triangle Laughing Cow cheese (I sometimes use 1 C of shredded sharp cheddar instead.)
1/2 teaspoon salt

Steps:

  • Barely bring milk to a boil, add grits slowly stirring the whole time. Cook time for grits may vary so follow the time on the quick cooking grits box.
  • When grits are done, add 3/4 stick of butter, add cheese slowly and add the salt.
  • Pour into a 13x9 pan.
  • **VERY IMPORTANT** Let the grits cool, either sitting on the counter top or in the fridge.
  • Once cool, poke holes in the top of the grits (I use the tip of a spoon).
  • Melt the remaining butter and pour on top of the grits.
  • Top with the grated parmesan cheese.
  • Bake for 40 minutes at 400 degrees.

Nutrition Facts : Calories 329.9, Fat 23.8, SaturatedFat 14.8, Cholesterol 68.3, Sodium 423.5, Carbohydrate 21.5, Fiber 0.3, Sugar 0.2, Protein 8.3

BAKED CHEESE GRITS



Baked Cheese Grits image

Categories     Milk/Cream     Egg     Breakfast     Brunch     Side     Bake     Quick & Easy     Cheddar     Monterey Jack     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

4 cups water
3 tablespoons butter
3/4 teaspoon salt
1 cup quick-cooking grits
1 cup (packed) coarsely grated extra-sharp cheddar cheese
1/2 cup (packed) coarsely grated Monterey Jack cheese
1/2 cup whole milk
2 large eggs

Steps:

  • Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Bring 4 cups water, butter, and salt to boil in heavy medium saucepan. Gradually whisk in grits. Reduce heat to medium; cook until mixture thickens slightly, stirring often, about 8 minutes. Remove from heat. Add both cheeses; stir until melted. Season with pepper and more salt, if desired. Whisk milk and eggs in small bowl. Gradually whisk mixture into grits.
  • Pour cheese grits into prepared dish. Bake until grits feel firm to touch in center (grits will still be soft), about 1 hour. Let stand 10 minutes and serve.

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