Baked Cheese Grits
Creamy baked cheese grits made with stone-ground grits, sharp cheddar, Monterey Jack, butter, and black pepper. A comforting Southern side dish, perfect for brunch or dinner gatherings.
4 Servings
Ingredients
- 2 cups whole milk
- 2 cups water
- 1 cup stone-ground grits
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup extra sharp cheddar cheese shredded and divided
- 1 cup Monterey Jack cheese shredded and divided
- 1 tablespoon unsalted butter
Instructions
Prepare the Baking Dish
- Lightly butter the bottom and sides of a 10-inch oven-safe skillet or four 4-inch ramekins. Set aside.
Boil Liquids
- In a medium saucepan, combine the whole milk and water. Cover and bring to a boil over medium-high heat, approximately 5 minutes.
Add Grits and Seasonings
- Reduce the heat to medium. Gradually whisk in the stone-ground grits, kosher salt, and ground black pepper. Stir constantly until the mixture thickens to the consistency of a thick soup, about 8 minutes.
Simmer to Thicken
- Lower the heat to a gentle simmer. Continue stirring every 2 minutes to prevent sticking, and cook for an additional 10 to 15 minutes as the grits begin to thicken further.
Final Thickening Stage
- Maintain the simmer and stir constantly for another 10 to 15 minutes until the grits are very thick and creamy, ensuring they do not adhere to the bottom of the pan.
Incorporate Cheese and Butter
- Remove the saucepan from heat. Stir in ¾ cup of the shredded cheddar cheese, ¾ cup of the shredded Monterey Jack cheese, and the unsalted butter until fully melted and incorporated.
Transfer and Top
- Pour the prepared grits into the buttered skillet or ramekins, spreading evenly. Sprinkle the remaining cheddar and Monterey Jack cheese over the top.
Broil to Finish
- Place the dish directly under the oven's broiler for 2 to 3 minutes, or until the cheese topping is melted, bubbly, and begins to brown lightly.
Serve
- Remove from the oven and serve immediately while hot.
Notes
To make this recipe gluten-free, ensure you use certified gluten-free stone-ground grits. While grits are naturally gluten-free, cross-contamination can occur during processing. Verify that the cheeses and other ingredients are labeled gluten-free to avoid hidden sources of gluten.