Puttin’ On The Grits-Baked Cheese Grits With Rosemary


I’ve been in the mood for a startch “alternative” lately. My usual carbs are pasta and potatoes, but I’ve been in the mood for something different, like cous cous or polenta. I have neither at home. What I do have is plenty of grits.

I wanted to take simple and cheap grits, and make them into something beyond a bowl full of hot goodness for breakfast. As it turns out, something fancy-looking is equally easy to make. Here is a recipe for Baked Cheese Grits with Rosemary, which I paired with a Chicken “Cacciatore” concoction.

I would absolutely pair these grits with braised beef, lamb or veal. I think the dish would also be great for a special breakfast or brunch. The presentation is sophisticated, and the taste is savory with a creaminess that melts in the mouth. Oh, did I mention cheese? Lots of cheese? Yeah, that too.


Baked Cheese Grits with Rosemary

serves 6-8


  • 4 cups water
  • 1 cup quick cooking grits
  • 1 teaspoon salt
  • 1 1/2 cup (packed) shredded cheese-I used Colby/Jack, but you can use anything that melts easily
  • 2 Tablespoons fresh rosemary, minced
  • 1/2 cup milk
  • 2 large eggs
  • freshly ground black pepper
  • 2 Tablespoons butter
  • 1/3 cup Parmesan cheese, grated


Preheat oven to 350 degrees.

In a pot, bring water to a boil.  Slowly add grits while whisking constantly. Decrease heat to medium (simmer) and continue to whisk until slightly thickened, about 6-8 minutes. Remove from heat.

Add cheese and rosemary, and stir to incorporate.

Combine milk and eggs in a small bowl and whisk together until just incorporated.  Slowly pour eggs and milk mixture into grits, stirring constantly.

Add a couple grinds of freshly ground pepper and more salt if needed.

Pour into a 8×10 (or similar in size) casserole/baking dish that has been buttered on bottom and sides.

Bake in a 350 degree oven for 1 hour, or until set and firm to the touch.

Sprinkle Parmesan on top, dot top with butter, and return to oven with broiler on. Broil top for a couple minutes until golden brown. Keep a close eye on it!

Allow grits to sit for 10-15 minutes before cutting/serving to allow the grits to set.


Coming up next….I’ll post that chicken recipe!

9 Responses to “Puttin’ On The Grits-Baked Cheese Grits With Rosemary”

  1. Baking grits? How awesome is that? This recipe is going to my Southern born and raised guy a very happy man. :) Thank you!!

    Thanks for participating in WHB!

  2. This sounds so good — especially with the rosemary! I made some “grits” with cheese recently, but cheated and used cornmeal since I didn’t have the grits. They’re more coarse, right? Sounds like you’ve got a yummy meal here.

  3. This looks great!

    Chris, yes, you can bake grits/polenta. One time I made polenta and used it to make lasagna (instead of lasagna noodles). It was great.

  4. This sounds good!

  5. Nothing is better in this world that cheesy grits… except maybe fried grits, but I still have issues getting that right. lol Your pictures are making me drool!

  6. And this is what I will be having for dinner tonight as I watch the snow fall. Thanks!

  7. Thanks, everyone! This will be a “go-to” brunch side for me. It was even more “set” the next day, and reheated easily in th micro.
    I would even make this a day ahead and let it set, then slice and use as a baked stick to dip into marinara.
    It’s great to finally have snow around here!

  8. Ramona,

    I am currently waiting patiently for my gruyere, garlic, rosemary and bacon baked grits to cool so I can eat them…this is not easy because it smells TERRIFIC! Thanks for the recipe!

    And it’s lovely to have snow! I say bring on more!

  9. Shaw Girl…..wow!!! what a combo! Please post about it on your site. Mmmm. Bacon.

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