TWICE-BAKED CHEESE GRITS
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
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.
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Zahir Khan (Popalzai)
[email protected]I'm not a fan of grits, but I tried these and they were actually really good! I will definitely be making them again.
Jim Craghead
[email protected]These grits were the perfect side dish for my roasted chicken. They were so creamy and cheesy. I will definitely be making them again.
Khuda Bakshah
[email protected]I made these grits for a potluck and they were a huge hit! Everyone loved them. I will definitely be making them again.
Salma Hany
[email protected]I cooked the grits in a cast iron skillet. They turned out so crispy and delicious! I will definitely be making them again.
Marvin Walker
[email protected]These grits were a bit too salty for my taste. I will probably use less salt next time.
Zavion Morris
[email protected]I used a gluten-free flour blend to make these grits. They turned out great! I will definitely be making them again.
Babu Monshi
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. The grits still turned out great! I will definitely be making them again.
Wilson Lenkishon
[email protected]These grits were the perfect comfort food on a cold winter day. They were so creamy and cheesy. I will definitely be making them again.
star asad 2
[email protected]I made these grits for a brunch party and they were a huge hit! Everyone loved them. I will definitely be making them again.
Martine Thomas
[email protected]I cooked the grits in a slow cooker on low for 4 hours. They turned out perfect! I will definitely be making them again.
Steven Labuschagne
[email protected]I added a diced jalapeno to the grits for a bit of spice. They were so good! I will definitely be making them again.
Saad Shinwari
[email protected]I used half sharp cheddar cheese and half mozzarella cheese. The grits were still cheesy and delicious, but they had a bit of a stretch to them. I will definitely be making them again.
Jannat Jinia
[email protected]I didn't have any bacon on hand, so I used sausage instead. The grits still turned out great! I will definitely be making them again.
Jordyngirl04 McCabe
[email protected]These grits were a bit too cheesy for my taste, but my family loved them. I will probably use less cheese next time.
Jaidyn B
[email protected]I followed the recipe exactly and the grits turned out great! They were creamy, cheesy, and had a nice crispy crust. I will definitely be making them again.
hassan koko
[email protected]These grits were easy to make and turned out perfect! I used sharp cheddar cheese and they were so cheesy and delicious. I will definitely be making them again.
Moesha Massequel
[email protected]I'm not usually a fan of grits, but these were amazing! The cheese and bacon gave them so much flavor. I will definitely be making them again.
Albert Jaramillo
[email protected]These twice-baked cheese grits were a hit with my family! They were creamy, cheesy, and had a wonderful flavor. I will definitely be making them again.