These Southern Baked Cheese Grits are the perfect way to start your morning on the right foot! They’re creamy, loaded with cheesy flavor and topped with bacon crumbles that will make you want to go back for seconds (or thirds!)
When I think of all of my favorite southern staple dishes, cheese grits is one of the first things that comes to my mind. I’ve eaten grits for as long as I can remember, and while you can find grits all over the country, there’s no questioning that the people of the south have an undeniable and unwavering love for the coarsely ground corn meal dish that surpasses all state boundaries.
Not only is it the perfect savory and hearty breakfast dish, but it’s also frequently used in southern seafood dishes as well! (Shrimp and grits, fish and grits, crawfish grits, etc.)
When my husband and I got marries 5 1/2 years ago, we honeymooned in Savannah Georgia and feasted on some of the finest southern cooking we’ve ever had in our lives. Each meal was something spectacular, and I remember many of the things I ate to this day! One of our favorite places to eat was The Lady and Son’s restaurant, owned by none other than the southern cooking queen herself, Paula Deen!
I’ll never forget sampling her Baked Cheese Grits dish. It was, without question, the best tasting bowl of grits I’ve ever had in my entire life! It was so good, that as soon as we were finished I marched straight down to the restaurant’s gift shop and found a recipe book that had her recipe for grits in it. I just had to know how to make it, because they were so darn delicious!
I’ve tweaked this recipe just a tiny bit, but all credit goes to Queen Deen for this one. Here’s a copy of the recipe (made with my own add in’s) for you to try for yourself!
- 1 cup uncooked quick grits
- 2 eggs, beaten
- 4 cups water
- 1 stick salted butter
- 1½ cup shredded Monterey Jack and Cheddar Cheese blend
- 1 tsp minced garlic
- ¼ tsp cayenne pepper
- Real bacon bits and chopped green onion for garnish
- Cook quick grits according to package instructions
- Preheat oven to 350 F
- Spray a 2-quart sized baking dish with non-stick cooking spray
- Beat eggs in a bowl and temper them by adding in a spoonful or two of hot grits and stirring, then pour into remaining grits
- Combine all remaining ingredients (except bacon and onion) with the grits and pour into baking dish
- Top with a handful of additional cheese and bake for 45 minutes
- Remove from oven and top with bacon bits and green onion and serve!
Are you a fan of good ol’ fashioned cheese grits? How do you like to prepare them? I like to experiment with different types of cheeses in mine, but so far Monterrey Jack and Cheddar have been my fave!
If you’re feeding several people for breakfast, this recipe is just the think to make as it serves up to 6!