Baked Spicy Cheese Grits

baked cheese grits recipeWhen we were kids, we ate a lot of grits. Being from New Jersey, this was unusual. People in NJ do not really eat grits, most people don’t even know what they are. Friends would sleep over and my mom would make grits and ham for breakfast and when she would set them in front of them, they were unsure what they were. In fact, grits in NJ were so unusual that my grandmother would have to mail order them from South Carolina. She would always give us each a bag of stone ground grits for Christmas. You can get instant grits, but they are no where near as good as the real deal.

One of the trends that Rick Bayless identified in the Sargento Flavor Journey was the use of ancient grains. Grits are ground corn. Almost all cultures have some form of ground corn that is a staple in their diet. Italians have polenta, Mexicans have masa, and here in the United States, we have grits. I love grits, but do not make them very often. That is going to change. Usually I make grits on the stovetop, but I wanted to try baking them and I am so glad that I did. They are rich, creamy, and are really easy to make and customize any way that you like. I wanted to make mine really cheesy and have a little kick. Just like when I am making macaroni and cheese, I like to use a few different kinds of cheese. I think that it is more flavorful than just using one kind. I used a Pepper Jack, Monterey Jack, and a sharp cheddar. Feel free to make these as spicy as you like, you can always add more hot sauce and some cayenne pepper.

Grits are incredibly versatile. You can eat them with a pat of butter or with red-eye gravy for breakfast . It is also a great base for seafood dishes like shrimp and grits (obviously), or shrimp Creole.

baked cheese grits recipe

4 cups chicken broth
1 1/4 cups stone ground grits
1 1/2 cups Sargento® Traditional Cut Shredded Pepper Jack Cheese
1 1/2 cups Sargento® Fine Cut Shredded Cheddar Jack Cheese
2 cups half-and-half
1 teaspoon hot sauce
2 teaspoons salt
1 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
3 eggs

how to cook gritsThese are stone ground grits. They are coarsely ground, and have an amazing texture.

how to cook gritsBring the chicken broth to a boil in a large Dutch oven.

how to cook gritsSlowly whisk in the grits.

how to cook gritsReduce the heat to medium-low, whisking occasionally. Cook for about 10 minutes, or until the grits begin to thicken.

baked spicy cheese gritsAdd 1 cup of each cheese, half-and-half, hot sauce, salt, pepper, cayenne, and Worcestershire sauce. Whisk until the cheese melts and is smooth.

baked spicy cheese grits recipeRemove from the heat. Whisk the eggs and add them to the grits.

baked spicy cheese gritsWhisk until smooth and combined.

baked cheese gritsPour the grits into a 2-quart baking dish that has been sprayed with cooking spray.

baked cheese grits recipeBake for 30 minutes in a preheated 350 degree oven.

baked cheese grit recipeCover the grits with remaining cheese and bake for another 10 to 15 minutes, or until melted and bubbly.

baked cheese grit recipe

Baked Spicy Cheese Grits

Baked Spicy Cheese Grits

Yield: serves 4 to 6

Baked Spicy Cheese Grits - A cheesy grits casserole that is an incredible base for spicy shrimp.

Ingredients

  • 4 cups chicken broth
  • 1 1/4 cups stone ground grits
  • 1 1/2 cups Sargento® Traditional Cut Shredded Pepper Jack Cheese
  • 1 1/2 cups Sargento® Fine Cut Shredded Cheddar Jack Cheese
  • 2 cups half-and-half
  • 1 teaspoon hot sauce
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons Worcestershire sauce
  • 3 eggs

Instructions

  1. Bring the chicken broth to a boil in a large Dutch oven.
  2. Slowly whisk in the grits. Reduce the heat to medium-low, whisking occasionally. Cook for about 10 minutes, or until the grits begin to thicken. Add 1 cup of each cheese, half-and-half, hot sauce, salt, pepper, cayenne, and Worcestershire sauce. Stir to combine. Remove from the heat.
  3. Whisk the eggs and add them to the grits. Pour the grits into a 2-quart baking dish that has been sprayed with cooking spray.
  4. Bake for 30 minutes in a preheated 350 degree oven. Cover the grits with remaining cheese and bake for another 10 to 15 minutes, or until melted and bubbly.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

**This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 10 Comments

  1. Cathy Pollak ~ Noble Pig

    I love this Bree! I don’t serve “grits” here…I serve polenta. And I’m always thinking, is this the same thing? I have never looked it up (need to) and is it a locale or cultural thing that makes you decide what to call them. Clearly I am going to investigate as I hang up the phone here because now I need to know. But either way I love ground corn, bubbled up and smothered with cheese….like it’s the best thing in the world. Good choice with the pepper jack!

  2. Katrina @ Warm Vanilla Sugar

    I’ve never had grits before, but they sound awesome!!

  3. Tieghan Gerard

    My family LOVES grits and I make them all the time! This new to me recipe looks and sounds so good, I cannot wait to try it out soon!

  4. Mary-Clay @ Cooking with the King

    I’m your typical southerner – I heart cheese grits HARD. These look so good; can’t wait to try your recipe!

    1. bakedbree

      I hope you like it! I will be adding these heavily to the rotation.

  5. Sara

    PLEASE point out that people can use VEGETABLE BROTH instead of chickens broth! if you use the healthy alternative of veggie broth then it makes the dish more accessible. 1st your veggie friends can eat it plus you cut WaY down on the nasty sodium and salmonella possibility. I swap out veggie broth whenever possible and it always makes a good healthy difference. Thanks for recipe!!! 🙂

    1. bakedbree

      I think that is a given isn’t it?

  6. Courtney

    Made these tonight, leaving out the hot sauce and cayenne because I’m a wimp when it comes to spicy stuff. Paired the grits with a New Orleans-style BBQ shrimp recipe and it was SO. GOOD. Thanks!

    1. bakedbree

      I am so glad!

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