Baked Garlic-Cheese Grits

Adding milk to the cooked grits makes them fluffy and creamy. A touch of hot pepper sauce is added to enhance the sharp flavor of the cheese.


8 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 162
Caloriesfromfat 27 %
Fat 4.9 g
Satfat 2.3 g
Monofat 1.5 g
Polyfat 0.3 g
Protein 6.7 g
Carbohydrate 23 g
Fiber 1.3 g
Cholesterol 66 mg
Iron 0.9 mg
Sodium 560 mg
Calcium 223 mg


4 cups water
1 1/4 teaspoons salt
1 cup uncooked quick-cooking grits
1 1/2 cups (6 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
1 tablespoon butter
3/4 cup 2% reduced-fat milk
2 teaspoons garlic powder
1/2 teaspoon hot pepper sauce (such as Tabasco)
2 large eggs
Cooking spray


Preheat oven to 350°.

Bring water and salt to a boil in a medium saucepan. Gradually add grits, stirring constantly. Cover and simmer 8 minutes or until thick, stirring frequently. Remove pan from heat. Add 1 cup cheese and butter, stirring until cheese melts.

Combine milk and next 3 ingredients (milk through eggs), stirring with a whisk. Stir milk mixture into grits mixture. Pour into an 8-inch square baking dish coated with cooking spray. Bake, uncovered, at 350° for 45 minutes. Sprinkle with 1/2 cup cheese; bake an additional 15 minutes or until cheese melts. Let grits stand for 10 minutes before serving.


May 2003
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