Baked Cheese Grits

Trust. In. Baked.

I loved the result of these grits. Creamy, gooey and tasty. This is the first time that I didn’t have to go out and buy a bunch of ingredients to participate in this club. I had them all in the kitchen. That being said, I didn’t use whole milk and I took liberties with the cheese. I used 1% and sharp cheese instead of monetary jack. But the result was delicious. This would be a perfect thing to make if you are first using the Baked Cookbooks. It introduces the cook to there methodology but not too time consuming or complicated and an excellent result. Make them. Dare you.

Baked Sunday Mornings

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5 Responses to Baked Cheese Grits

  1. SandraM says:

    It is baking heaven when you have all the ingredients without having to go out!! Your grits look great in the cast iron pan. I dare say if this recipe wasn’t on our weekly challenge, I would have skipped it. So glad I tried it. Definitely a dare worth doing!

  2. Margot says:

    The grits look terrific! I used 1% milk and just used up dregs of cheese I had in the refrigerator – you really can’t go wrong.

  3. Candy says:

    Looks great! I only had to buy the grits and had everything else on hand!

  4. Liz says:

    Yours looks great!

  5. You have to love a great pantry staple! We loved this recipe

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