Twice Baked Cheese Grits
Creamy, cheesy, and irresistibly decadent, these Twice Baked Cheese Grits are the ultimate comfort food with a Southern twist. Perfectly cooked stone-ground grits are enriched with a luscious blend of sharp cheddar, Parmesan, butter, and a hint of garlic, then baked not once, but twice for a velvety texture with a golden, slightly crispy top. The addition of heavy cream and eggs creates a rich, custard-like consistency, while a sprinkle of paprika gives the dish a beautiful finish. Ideal as a side dish for brunch, holiday gatherings, or hearty weeknight dinners, this recipe transforms humble ingredients into a standout dish sure to wow your guests. Guaranteed to deliver big flavor in every bite, these grits are the perfect make-ahead option for both casual and celebratory meals.
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Recipe Information
Ingredients
- 1 cup Stone-ground grits
- 2 cups Whole milk
- 2 cups Chicken broth
- 4 tablespoons Butter
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 Eggs
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish or a similar casserole pan.
In a medium saucepan, bring the chicken broth and milk to a gentle boil over medium heat.
Slowly whisk in the stone-ground grits, making sure there are no lumps. Reduce the heat to low and simmer, stirring frequently, until the grits are thick and creamy (about 20 minutes).
Stir in the butter, sharp cheddar cheese, Parmesan cheese, garlic powder, salt, and black pepper until melted and well combined. Remove from heat and allow to cool slightly.
In a small bowl, whisk together the eggs and heavy cream. Gradually stir the egg mixture into the cooked grits, making sure to temper the eggs by adding a small amount of hot grits to the eggs first to avoid scrambling.
Pour the mixture into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 30 minutes or until the grits are just set.
Remove the dish from the oven and allow it to cool slightly (about 10 minutes). Using a spoon or spatula, gently stir the cooked grits mixture to fluff it up.
Top with an additional sprinkle of shredded cheddar cheese and a dusting of paprika, if desired.
Return the dish to the oven and bake for another 15-20 minutes, or until the top is golden brown and slightly crispy.
Remove from the oven and let cool for 5 minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 4.4 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 528 mg | 41% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 260 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
