Baked Hominy Grits with Cheese

Baked Hominy Grits with Cheese

  • Prep Time: 20 mins
  • Total Time: 1 hrs
  • Servings: 6

    • About This Recipe

    “A little bit of southern cooking for those of us who miss the food back home.”

    Ingredients

  • 2cupswater
  • 2cupsmilk
  • 1teaspoonsalt
  • 1cuphominy grits
  • 2eggs, slightly beaten
  • 1cupsharp cheddar cheese, grated
  • 2tablespoonsbutter

    • Directions

  • Combine water, milk, salt, and grits in a saucepan.
  • Bring to a boil.
  • Lower heat and simmer until thickened, stirring occasionally.
  • Allow 5 minutes for quick-cooking grits and 30 minutes for regular grits Stir a little of the grits in eggs; return to saucepan and mix well with cheese.
  • Pour into a buttered 1 quart casserole; dot with butter.
  • Bake in 350 F for 40 minutes or until lightly browned.

    • Reviews

  • “Perfect. I wouldn’t change a thing. I used 1% milk, 2% cheese and smart balance. Yum.”

  • “This was awesome! I even added some garlic to it and it was great!Thanks”

  • “Oh yummy!I am trying to finish the cleaning out of my pantry before the movers come and I had exactly 1 cup of quick cooking grits left.I used skim milk and 2% american cheese slices (hey!It was all I had!) and a whole lot less than 2 tbsp. of butter.(Just a little on top.)This was creamy and wonderful.A great side dish for dinner.”

  • “Mmmmmm!My husband actually liked this too, and he’s a grits-hater. Easy to make and delicious – I wouldn’t change a thing.”

  • “Oh man… SO GOOD!Creamy and fluffy and just wonderful.Super-easy and I suspect you could also refrigerate (or freeze?) after putting your grits in the baking pan until you’re ready to bake.The texture was really amazing- I think it was the egg, but I think the milk had a hand in it too.I usually just make grits with water, and the milk gave it such a creamier, richer, more substantial texture and flavor.The amount of cheese was just right.This reminded me of the grits at Big Ed’s in NC, a great restaurant that specializes in good ol’ Southern style cooking, especially breakfasts.We had this with an okra and black eyed pea gumbo, but I think this would be fabulous with breakfast.Honestly, I don’t know if I will ever be able to make grits any other way… A real 10 star recipe. Thanks so much, Tish!!”

  • “This was easy and fast to prepare.The only change I made was to add a little more salt and some fresh ground pepper.I baked them in individual custard cups.Tish thank you for sharing your delicious recipe!”

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