6 servings (serving size: about 1 cup)

A few spoonfuls of cream cheese give this casserole a velvety texture. Garnish with a sprig of fresh parsley, if you like.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp). Spoon mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 375° for 25 minutes or until set. Serve with hot pepper sauce, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

One of my favorites

June 03, 2015
I have made this numerous times with out any modifications to the recipe and it always pleases.  I have several shrimp and grit dishes I do depending on the ingredients I have on hand but the great thing about this recipe is it can be expanded for a crowd.  It's wonderful for large groups, it is an easy dish to do for a crowd, the most I ever did it for was about 75 people.  And I have prepared it for around 40 to 50 people several times and it's always a hit.

GwensMom's Review

May 23, 2011
This is now a family staple. Great for a quick weeknight meal or dressed up for company. I serve it with Lima's and a caprese salad usually for a fantastic summer supper. The only thing I do differently is that I add Frank's Red hot. Gives it a little more heat and creates more of a lowcountry taste.

HBryant's Review

September 16, 2010
This was good. I didn't have some of the seasoning so I added some of my own: some garlic and creole seasoning. I 1/2ed the recipe and there's no way it would have been enough for 4.

Shirleyann1943's Review

August 03, 2010
We think the recipe needs more flavor. I think I would add some onion and garlic next time.I did add some hot sauce at the table with helped.

theredfantastic's Review

April 13, 2009
I'm in Southern California and have had grits maybe twice in my life, and I don't really remember the times I did. I accidentally bought polenta because it was marked as

AColette's Review

January 02, 2011
This was DELICIOUS! I used the regular grits (which required a bit more broth) and based on previous reviews I added the sauteed minced celery, onion, and garlic. I couldn't have been more pleased. Even those people who don't like grits loved the dish. Highly recommend! I served with salad and roasted brussels sprouts and carrots.

JessieSalem0423's Review

May 11, 2011
This is a family fav now!

guamgirl's Review

April 30, 2009
this is in my regular rotation. Even my daughter who doesn't like grits says it tastes great! This is easy too. I did sub scallion for chive. To enhance the already good basic recipe, I added 1tsp minced garlic, 1/4 tsp white pepper, and 1 ear fresh corn. We serve with extra hot pepper sauce.

intraining12's Review

July 30, 2010
This was delicious and very easy to make. We live in TX and don't have access to traditional shrimp and grits so this was a great substitute.

Emz101's Review

April 19, 2011
This was not very good. I put in only half the cheese and it was still way to cheesy. As well it came out super thick so I had to put in an extra half a cup of milk to thin it out, I have never cooked with grits before since they don't sell them in Canada but I picked these up in the states, I think this must be something you have to grow up with to like. Yuck!!