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Four-Cheese Garlic Grits

My grandmother used to prepare grits for my grandfather, who was from the South. I adapted her recipe to make use of ingredients that are available in supermarkets today. —Robin Baskette, Lexington, Kentucky
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    16 servings (1/2 cup each)

Ingredients

  • 6 ounces cream cheese, softened
  • 4 tablespoons butter, softened, divided
  • 3 tablespoons grated Parmesan cheese
  • 1 large garlic clove, minced
  • 2 cups quick-cooking grits
  • 2 large eggs, beaten
  • 1-1/2 cups shredded cheddar cheese, divided
  • 1 cup cubed process cheese (Velveeta)
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper

Directions

  • Preheat oven to 350°. In a small bowl, beat cream cheese, 2 tablespoons butter, Parmesan cheese and garlic.
  • In a 6-qt. stockpot, prepare grits according to package directions. Reduce heat to low; add remaining butter. Fold in cream cheese mixture; stir in eggs. Stir in 3/4 cup cheddar cheese, Velveeta cheese and seasonings until cheeses are melted.
  • Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 25 minutes or until set. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

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