Cheese Grits

I had never eaten grits until a good friend from Kentucky sent me a package of stone-ground grits and a recipe. I fell in love with them and now serve them regularly, often in place of potatoes, rice, or polenta. I like using two different Cheddars for a more complex flavor.


  • ½ Tbsp unsalted butter
  • 3 large eggs
  • 1 cup (8 fl oz/250 ml) whole milk
  • 1 tsp sea salt
  • ¾ cup (4 oz/125 g) grits
  • 1 cup (4 oz/125 g) shredded white Cheddar cheese
  • 1 cup (4 oz/125 g) shredded sharp Cheddar cheese
  • ½ cup ( oz/45 g) minced green onions
  • Freshly ground pepper


Preheat the oven to 325°F (165°C). Butter a 2-quart (2-l) baking dish with the butter. In a bowl, whisk together the eggs and milk until well blended. Set the mixture aside.

In a saucepan over medium-high heat, combine 2 cups (16 fl oz/500 ml) water and the salt and bring to a boil. Slowly stir in the grits. Reduce the heat to low, cover the pan, and cook, stirring often, until the grits are soft and the water is absorbed, about 20 minutes. Remove from the heat, cover, and let stand for 5 minutes to thicken.

Spoon the hot grits into a bowl and add the egg mixture, whisking until blended. Whisk in about three-fourths of each cheese, the green onions, and pepper to taste, and mix well. Pour the grits into the prepared baking dish and sprinkle with the remaining cheese.

Bake until the edges are brown and a toothpick inserted into the middle comes out clean, about 20 minutes. Serve at once.