Baked Garlic Cheese Grits Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Beat milk, egg, garlic powder, and hot pepper sauce in a bowl.
• Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits.
• Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.

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.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-12-by-2-inch casserole dish.
• Cook the grits in the boiling water with the salt until thickened, about 5 minutes. Add the cheese and butter to the hot grits and stir until melted and incorporated. Beat the eggs and add the milk to the beaten eggs. Slowly stir the egg mixture into the grits. Pour the mixture into the prepared dish. Pour the melted butter over the cornflakes and stir to distribute the butter. Sprinkle the crumb mixture on top of the grits. Bake for 45 minutes.

Steps:

• Cook grits according to package directions. Add cheese, butter and garlic salt; stir until cheese and butter are melted. In a measuring cup, beat egg; add milk to measure 1/2 cup. Stir into grits. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly around the edges. Sprinkle with additional cheese if desired.

Steps:

• 1. Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish (13x9-inch baking dish)
• 2. Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8-10 minutes. Add the cubed cheese and milk, and stir.
• 3. Temper the eggs by adding a 1/2 cup of the grits to the eggs and whisk. Gradually stir in the eggs and butter to the pot of grits, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35-40 minutes or until set.

Steps:

• Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
• Preheat the oven to 350 degrees F.
• In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
• Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
• Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.

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.

Steps:

• Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
• Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

Steps:

• Bring water and salt to boil in a large saucepan. Add grits, reduce heat to maintain a simmer, and cook for 20 minutes. Add milk, eggs, butter, cheese, garlic, and onion, and cook until grits are creamy and cooked to your liking.

Steps:

• Combine milk, broth and water in a large saucepan; bring to a boil. Add salt. Whisk in grits; reduce heat to low. Cook, stirring frequently, until creamy, 15-20 minutes., Stir in cheese until melted. Season with pepper and additional salt to taste.

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.

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.
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Steps:

• Bring the water and salt to a boil.
• Stir in the grits.
• Cook until the grits are done.
• Remove from the heat and add the next 4 ingredients; stir until the cheese and butter has melted.
• Add a very small amount of grits to the eggs and stir well.
• Add a little more and stir well again.
• The pour this mixture back into the grits and mix well.
• Pour the mixture into a greased 2 quart casserole dish.
• Bake at 325°F for 1 hour.
• NOTE: You can add chopped green or red bell pepper, green chile, or jalapeños to the mixture for a kick.

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 4-quart casserole dish.
• Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan.
• Stir in the grits and whisk until completely combined.
• Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes.
• Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined.
• Pour the mixture into the prepared casserole dish.
• Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.