These smooth and creamy Baked Gouda Cheese Grits are loaded with savory, melt-in-your-mouth flavor. Cooked in broth then baked up light with eggs, cream, rich, melted Gouda, and sharp, salty cheddar, this easy cheese grits casserole is way more than just a comfort food staple!
I have to warn you. Things are about to get really controversial with these smoked gouda cheese grits, and I am not responsible for the outcome. But this melty, golden truth has to be shared…
Cheese grits- good cheese grits, cheese grits done right, specifically smoked gouda cheese grits- beat macaroni and cheese any day of the week. Hands down. No contest.
Now, I realize that such rash proclamations have the potential to rend the South right in two (right up there with how to make pimento cheese and which mayonnaise is best), but grits are literally in a category of their own. Perfect for family breakfast, brunch, as a side dish or a complete meal, cheese grits are the quintessential southern food.
What are Grits?
Quite simply, grits are ground corn. Not a fine ground corn like cornmeal that’s used to make cornbread, but corn that’s ground coarser and boiled in water, milk or broth to make a porridge-like dish that’s eaten for breakfast or dinner.
They have a coarser texture than cream of wheat and a mild flavor that’s usually enhanced by salt, cream, butter, garlic, cheese, broth and sometimes even sugar. Depending on what’s added, grits can be humble or rich and indulgent. But whether fancy or plain, prepared correctly, good grits should be smooth and silky, not to mention downright tasty.
Ingredients for Baked Gouda Cheese Grits
- Quick Grits– easy, creamy & just right for this recipe. No need to labor over a stove to have tender, creamy grits!
- Chicken Broth– This recipe uses broth instead of water to cook the grits. Unlike water, broth adds loads of savory flavor as the grits cook and take in the broth, not to mention a much needed extra punch of salt.
- Smoked Gouda– a wonderfully smooth and creamy melting cheese with a rich smoky flavor
- Sharp Cheddar– sharp, salty cheddar amps up the cheese flavor in this grits casserole
- Half & Half– essential for creating creamy, rich grits that aren’t dry or gummy
- Eggs– eggs give baked grits that light, almost souffle texture when baked
- Butter– everything is better with real butter
- Minced Garlic– creates another layer of savory flavor
- Salt & Pepper– recipe basics
How to Make Smooth & Creamy Cheese Grits
Make the grits. Making smooth, creamy grits is easy, especially with quick cook grits. To start, bring chicken broth and garlic to a low boil in a medium sauce pan. Briskly whisk while you pour the quick cook grits into the boiling broth. Continue to whisk to make sure there are no lumps. Turn down the heat and let those grits simmer until thick, but not stiff. Give them a whisk every now and then to make sure they stay smooth while cooking.
Add the extra goodness. Whisk in the cheeses a handful at a time, letting one handful melt before adding another. Follow with the butter. Then, whisk in the cream, eggs, salt, pepper, and your grits are ready for the casserole dish and oven!
Bake. Bake for 40-45 minutes or until the center is set and the top is golden brown. Remove from the oven and get ready to serve the most indulgently smooth & creamy cheese grits around!
What to Serve with Baked Gouda Cheese Grits
A Complete Brunch or Breakfast Menu
- Classic Fruit Salad with Old Fashioned Sauce
- Bourbon Maple Candied Bacon
- Sausage Egg Crescent Breakfast Bundles
Pair Grits With These For Dinner
Replace your usual starches- like rice, mashed potatoes, macaroni and cheese- with cheese grits as a foundation for an incredibly delicious meal.
- Perfect Skillet Steak
- Heirloom Tomato Pie
- New Orleans BBQ Shrimp
- Spicy Creole Shrimp Foil Packets
- Crispy Ranch Chicken Tenders
How to Reheat Leftover Cheese Grits Casserole
Any leftover Baked Gouda Cheese Grits should be covered tightly and stored in the refrigerator. They will be delicious for breakfast or as a side dish for at least 5 days!
When grits are refrigerated, they become very stiff and a little dry. To reheat, simply add a little half & half to a serving of grits. Stir well and heat in the microwave. You can even add a sprinkle of cheese on top! After heating, stir again. If the grits are not still not smooth enough, add more half and half.
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Baked Gouda Cheese Grits
Ingredients
- 6 cups chicken broth
- 1 tsp minced garlic
- 2 C quick cook grits
- 8 oz smoked gouda, shredded or cubed
- 8 oz sharp cheddar shredded
- 2 Tbsp butter
- 1/2 C Half & Half
- 4 beaten eggs
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
Cheese Grits
- Preheat oven to 350 °F.
- Bring broth, garlic to a boil in medium saucepan. Whisk in the grits, making sure there are no lumps. Reduce to a simmer until the grits are thick, 8-10 minutes.
- Add shredded gouda, cheddar cheese and butter, stirring after each ingredient. Add in half & half, beaten eggs, salt & pepper stirring until combined.
- Pour cheese grits into 4 qt. casserole dish and bake for 40-45 minutes or until the middle is set.
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I have made this before, my first time eating grits! Boy, did I pick a great recipe! The smoked gouda makes this dish. Today I am going to halve this recipe and bake up in two individual ramekins. No reason why this shouldn’t work for the two of us! Thanks again, for a great recipe.
Hi, Linda! I was so excited to receive your comment! I am always thrilled to when someone discovers they love grits, and I completely agree, the gouda makes it. Love the idea about halving the recipe. Should work beautifully!
Can this be put together, refrigerated and baked the next morning? I would like to make for a bridal shower brunch next week.
Hi, Kelle!
I have never put this dish together the day before and baked the following day, but I don’t see why that wouldn’t work with great results! Simply complete the recipe except for the baking, cover, and refrigerate overnight. Take it out of the fridge the next morning with enough time to take the chill off the dish before placing it in your preheated oven and bake! You may have to add an extra 10 minutes or so to your bake time since your ingredients will be cold, so keep an eye on it. But it should come out just fine!
Did you ever prep this dish the night before ? If so how did it turn out?