Stone-ground grits baked with sharp cheddar, Monterey Jack, butter, and a touch of pepper. Classic Southern comfort with a cheesy twist.

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Okay, here’s the deal—I didn’t grow up on grits. Gasp, I know. But life has a funny way of introducing you to your soulmate at the most unexpected times. Mine happened to be in a tiny, overheated kitchen on a Sunday morning when I was trying to impress my mother-in-law. You ever had one of those moments where you need a dish to say, “I’ve got my life together”… even when you’re stirring grits in pajama pants? That was me. And let me tell you, these Baked Cheese Grits delivered. She asked for seconds. Then thirds. I played it cool, but inside? Total touchdown dance.

Fast forward, this recipe has become my trusty sidekick for brunches, family get-togethers, and those days when life feels like a bit too much and you just need a bowl of cheesy happiness.

Here’s a quick peek at what’s inside:

Why You’ll Love This Baked Cheese Grits Recipe?

Here’s the thing: these baked cheese grits are humble, but don’t let that fool you. They’re like that quiet kid in school who turns out to be the most talented person you know. They’re creamy, buttery, with just the right bite from the stone-ground texture. And that cheese? Oh honey, it doesn’t just melt. It seduces. The top gets all golden and bubbly, like a little crown of glory, and underneath? Pure, velvety comfort.

What I love most is that it feels fancy, but it’s secretly a lazy-day recipe. No frills, no fuss, but people will act like you just brought out a five-star side dish. It’s the best kind of kitchen magic, isn’t it?

Ingredient Notes:

Alright, let’s sit down and have a chat about these ingredients. Because every good dish starts with a love letter to its basics.

Stone-Ground Grits – Please, for the love of all things buttery, don’t reach for the instant grits here. This recipe needs the real, stone-ground kind that take a little time and patience. They’ll reward you, I promise.
Whole Milk & Water – I’ve tried all-milk. Too rich. All-water? Too bland. But when you do a little half-and-half action? Chef’s kiss. It’s the Goldilocks combo.
Extra Sharp Cheddar Cheese – You need that sharp, tangy bite. The cheese that makes you go “oh wow” after one forkful.
Monterey Jack Cheese – This is your smooth operator. It melts beautifully and brings a mellow vibe to balance out the cheddar’s boldness.
Butter – Just a tablespoon, but it’s that little “oomph” that makes you close your eyes when you take the first bite.
Salt & Black Pepper – Simple, but don’t you dare skip them. The pepper especially adds a subtle little kick that makes the grits sing.

How To Make Baked Cheese Grits?

Let’s be honest, some recipes act like you have a sous chef and a dishwasher standing by. Not this one. You just need a skillet, a saucepan, and a willingness to stir.

Step one—grab that skillet and butter it up like it owes you money. This is not the time to be shy.
Next, in a saucepan, bring your milk and water to a boil. This takes about 5 minutes, which is enough time to realize you forgot to shred your cheese. (Been there.) Fresh-shredded is better, but if you’re short on time and energy, you can rebel and grab the bagged stuff. No judgment.
Once you hit that bubbly boil, stir in your grits, salt, and pepper. Now, here’s the part no one warns you about: grits are needy. You’ll stir for about 8 minutes until it looks like thick soup. Can’t leave ‘em alone or they’ll start sticking like an awkward first date.
After that, reduce to a simmer and stir every few minutes for the next 15 minutes. You’ll see them slowly thicken into something that makes you feel like you’re cooking in your grandma’s kitchen, even if you’re standing in a tiny apartment.
But wait, we’re not done. Keep stirring—another 10-15 minutes. Yes, it’s a commitment, but you’ll feel like a kitchen warrior by the end of it. And hey, it’s a good arm workout.
Once they’re thick and luscious, take them off the heat and stir in ¾ cup of cheddar, ¾ cup of Monterey Jack, and that glorious tablespoon of butter. When I say it turns into a pot of happiness, I’m not exaggerating.
Pour this magic into your buttered skillet and sprinkle the rest of the cheese on top. Pop it under the broiler for a few minutes. And here’s the part where you hover by the oven door like a kid waiting for cookies—because watching that cheese bubble and brown is an experience.

Storage Options:

Now, I don’t expect you to have leftovers. These grits are irresistible. But if by some miracle there’s a scoop left, pop it in an airtight container and refrigerate for up to 3 days. When you’re ready to relive the magic, reheat it in the oven at 350°F until it’s warm and cheesy again. Or, if you’re impatient like me, the microwave works too—just throw a damp paper towel over the top so it doesn’t dry out.

Variations and Substitutions:

Let’s shake things up a little, shall we? Here are some twists I’ve tried that totally worked (and a few that were… interesting, but we’ll stick with the winners):

Jalapeño Popper Vibes – Add diced jalapeños and a sprinkle of smoked paprika for a spicy kick.
Bacon Lover’s Dream – Crumbled crispy bacon stirred into the grits and a few extra bits on top? Oh yes.
Cheese Remix – Gruyère or smoked Gouda can take these grits in a fancier direction. Trust me, it’s worth it.
Broth Swap – Replace the water with chicken broth for that deep, rich flavor boost. It’s subtle, but makes a difference.
Fresh Herbs – A sprinkle of fresh chives or parsley right before serving. Not essential, but hey, it makes you feel like a Food Network star for a second.

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What to Serve with Baked Cheese Grits?

These grits are total scene-stealers, but they do love a good supporting act. Here’s what pairs like a dream:

Fried Chicken – Classic. No need to explain.
Garlic Shrimp – You’re basically making restaurant-style shrimp & grits now.
Eggs & Bacon – For when you want brunch to be extra.
Pulled Pork BBQ – Smoky, sweet pork on creamy grits? YES.
Roasted Veggies – For when you’re trying to convince yourself this is a balanced meal.

Frequently Asked Questions:

Can I make these ahead of time?
Oh, absolutely. You can make the grits, pour them into the skillet, cover, and refrigerate. When you’re ready, just sprinkle the cheese on top and broil. It’s a great make-ahead dish for brunches when you’d rather sip mimosas than babysit the stove.

Can I cheat and use quick grits?
I mean, you can. But if I’m being honest, you’ll miss that rustic, hearty texture that stone-ground grits give. Quick grits will work in a pinch, but do yourself a favor—try the real deal at least once. You’ll taste the difference.

How do I make them even creamier?
Add a splash of heavy cream before you pour them into the skillet. It’s decadent, it’s rich, and it makes you feel a little fancy (even if you’re eating them in sweatpants).

So, now I’ve gotta ask—are you as excited to make these Baked Cheese Grits as I am to eat them (again)? Go on, give them a whirl. And when you’re sneaking a bite straight from the skillet, just know… we’ve all been there.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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