Creamy, cheesy, and packed with savory garlic flavor, these Garlic Cheese Grits turn a simple side into a crowd-pleasing dish.
Rich in protein and calcium from the eggs and cheese, this recipe also offers fiber from the grits.
Quick to prepare, satisfying, and versatile, it’s perfect for breakfast, lunch, dinner, or easy meal prep during the week.
Delicious Garlic Cheese Grits
Equipment
- 2-quart casserole dish (1)
- Medium saucepan (1)
- Mixing bowl (1)
- Whisk (1)
- Knife – 1
- Measuring cups and spoons (1 set)
Ingredients
- 1 ½ cups uncooked instant or regular grits
- 1 stick ½ cup butter or margarine
- 12 oz cheese Velveeta, cheddar, or preferred variety
- 1 tablespoon garlic powder
- 3 large eggs
- 1 cup milk
- 1 cup crushed cheese crackers
Instructions
- Prepare the Grits Base: Begin by bringing a medium saucepan of water (as directed on your grits package) to a gentle boil. Slowly stir in 1 ½ cups of uncooked instant or regular grits, whisking continuously to prevent lumps. Reduce heat to low and allow the grits to cook according to package instructions—usually 5 minutes for instant grits or 20–25 minutes for regular grits—stirring occasionally. Once cooked, remove the saucepan from heat and let the grits sit for a minute to thicken slightly.
- Add Butter and Garlic Flavor: While the grits are still hot, add 1 stick (½ cup) of butter or margarine. Stir thoroughly until the butter melts completely into the creamy grits. Next, sprinkle 1 tablespoon of garlic powder evenly over the grits. Stir well to ensure the garlic flavor is distributed throughout, creating a savory, aromatic base for the dish. Taste and adjust garlic if needed for your preferred flavor intensity.
- Incorporate the Cheese: Cut 12 oz of your chosen cheese—Velveeta, cheddar, or a mix—into small, even-sized chunks for easy melting. Gradually fold the cheese pieces into the warm grits, stirring consistently so each bite becomes creamy and cheesy. The residual heat from the grits will gently melt the cheese, resulting in a smooth, velvety texture that forms the foundation of this rich, comforting dish.
- Mix Eggs and Milk: In a separate mixing bowl, crack 3 large eggs and pour in 1 cup of milk. Whisk vigorously until the eggs and milk are fully combined into a smooth, pale yellow mixture. This mixture adds creaminess, structure, and protein to the grits while helping the casserole bake evenly without drying out.
- Combine Grits and Egg Mixture: Slowly pour the egg-and-milk mixture into the cheesy grits, stirring constantly to ensure the ingredients are fully incorporated. The mixture should be smooth, slightly thick, and well-blended. This step ensures the eggs are evenly distributed, giving the baked grits a tender, custard-like texture once cooked.
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). While the oven warms, lightly spray a 2-quart casserole dish with nonstick cooking spray to prevent sticking. Pour the grits and egg mixture into the prepared dish, spreading it evenly with a spatula so it bakes uniformly.
- Add Crunchy Topping: For a delightful, golden-brown topping, crush about 1 cup of cheese crackers and sprinkle them evenly over the surface of the grits mixture. The cracker topping adds texture, a slight buttery flavor, and a visually appealing finish to the dish once baked.
- Bake to Perfection: Place the casserole dish in the preheated oven and bake for 40 minutes. To check for doneness, insert a knife into the center of the grits. If it comes out clean or with only a few moist crumbs, the dish is ready. The baked grits should be firm around the edges, creamy in the center, and topped with a golden, crispy crust.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 5–10 minutes before serving. This resting time helps the grits set slightly, making them easier to scoop and enhancing the overall texture. Serve warm as a comforting side dish alongside breakfast, lunch, or dinner favorites, and enjoy the rich, cheesy, garlicky flavors.
Notes
- Use either instant or regular grits depending on your timing preference; instant grits save time, while regular grits provide a slightly creamier texture.
- Cheese choice is flexible—cheddar, Velveeta, Monterey Jack, or even a blend works beautifully. Adjust the sharpness to your taste.
- For a milder garlic flavor, reduce garlic powder to ½ tablespoon or less.
- Crushed cheese crackers provide a crunchy topping, but panko or breadcrumbs can be substituted for variety.
- Ensure the eggs and milk are well whisked before adding to grits to avoid clumps and ensure even baking.
- This dish can be made ahead and baked just before serving, making it ideal for meal prep or holiday meals.
Chef’s Secrets for Perfect Grits
To achieve the creamiest, most flavorful garlic cheese grits, start with slowly cooking your grits on low heat and stirring regularly.
This prevents lumps and allows the grains to absorb moisture evenly.
Cut your cheese into uniform chunks so it melts evenly, and always mix eggs and milk separately before incorporating—this prevents scrambling and ensures a custard-like texture.
For an extra layer of flavor, lightly toast the cheese crackers before topping to enhance their nuttiness and crunch.
Using high-quality cheese with a good melt, like sharp cheddar, elevates the taste significantly.
Serving Suggestions for Every Occasion
Garlic Cheese Grits make a versatile side that complements many meals.
Serve them alongside classic breakfast plates with scrambled eggs and bacon, or as a comforting side to roasted chicken, baked fish, or grilled vegetables.
They also pair beautifully with spicy dishes, as the creamy, cheesy texture helps balance heat.
For brunch gatherings, consider adding sautéed mushrooms or caramelized onions on top for extra flavor and presentation.
Leftover grits can be scooped into muffin tins, baked, and lightly fried for a unique twist.
Storage Tips for Maximum Freshness
Store any leftover grits in an airtight container in the refrigerator for up to 4 days.
To reheat, cover with foil and bake at 350°F (175°C) until warmed through, or gently microwave, stirring halfway for even heat.
If the grits have thickened in storage, add a splash of milk or cream while reheating to restore the creamy texture.
This dish can also be frozen wrap tightly in foil and store in a freezer-safe container for up to 2 months.
Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
1. Can I use non-dairy milk?
Yes! Unsweetened almond, oat, or soy milk can replace regular milk. They will maintain creaminess while keeping the dish dairy-friendly, though flavor may be slightly different.
2. Can I make this recipe ahead of time?
Absolutely. Prepare the grits mixture and refrigerate for up to a day before baking. Add the cheese cracker topping just before baking to keep it crunchy.
3. Can I substitute the cheese?
Yes. Cheddar, Colby, Monterey Jack, or a blend all work well. Velveeta gives a smooth, creamy texture, while sharper cheeses provide more pronounced flavor.
4. How do I make this gluten-free?
Ensure the grits are labeled gluten-free and replace cheese crackers with a gluten-free topping like crushed gluten-free crackers or gluten-free panko.
5. Can I make smaller portions?
Yes. Simply adjust the ingredient quantities proportionally to fit a smaller baking dish. Baking time may be slightly shorter, so check doneness with a knife inserted into the center.
