Recipe By SARA LEE
Published Aug 9th
Prep 15m Cook 1h 11m Additional 4m Ready In 1h 30m
Servings 12 servings Calories 258.1

It’s a great day when my mom serves up this Southern specialty! Cooked grits are combined with seasonings, cheese, and eggs, then baked. The eggs are the secret to light fluffy grits that melt in your mouth! You may adjust or eliminate the hot sauce to suit your taste.

Recipe Ingredients

  • 6 cups water
  • 1 ½ cups quick-cooking grits, dry
  • ¾ cup butter
  • 1 pound processed cheese, cubed
  • 2 teaspoons seasoning salt
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon hot pepper sauce
  • 2 teaspoons salt
  • 3 eggs, beaten

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2 In a medium saucepan, bring the water to a boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally. Mix in the butter, cheese, seasoning salt, Worcestershire sauce, hot pepper sauce, and salt. Continue cooking for 5 minutes, or until the cheese is melted. Remove from heat, cool slightly, and fold in the eggs. Pour into the prepared baking dish.
  3. 3 Bake 1 hour in the preheated oven, or until the top is lightly browned.

Nutrition Facts

  • Calories 258.1
  • Carbohydrate 6.1 g
  • Cholesterol 107.3 mg
  • Fat 22.3 g
  • Fiber 0.1 g
  • Protein 8.9 g
  • Saturated Fat 13.3 g
  • Sodium 1140.9 mg
  • Sugar 3.1 g


  1. good but tasted eggy
  2. I made these using some of the hints from previous reveiwers. I used 1/2 stick butter instead of 3/4 and 1 tsp. less of salt. My husband really liked them but all I could taste was the Worcestershire sauce. He wants me to make them with some bacon next time.
  3. This recipe is our family's favorite cheese grits recipe. Fluffy and wonderful! Only use 1/2 tsp of salt though. Last year we (30 of us) did a side by side comparison at Easter with the original recipe and a reduced fat version. I used this recipe and made it with half the amount of butter - Read more ...
  4. Great recipe! This is one where you can cut back on the sodium and calories without really missing them. In keeping with the way I grew up eating grits (as a foil for richer foods) I omitted the seasoned salt and used half the cheese (sharp cheddar instead of processed to keep the flavor) and - Read more ...
  5. YEEEHAWWWWWWWW! A while back my husband spent some time in the south (helping clean up after Hurricane Katrina). While he was there he called me and told me that he and the rest of the crew had gone to Lulu's Diner (don't quote me on the name of the diner because the memory is not - Read more ...
  6. My husband thinks these are the best grits ever. I've made them 3 times now once for a church dinner where they were devoured. Serve it as a side dish as a delicious alternate for potatoes. This recipe is a winner and one I will make again & again. Thanks Mollie!
  7. I've made these several times now with a few changes: I use cheddar/Jack cheeses instead of processed, and I double the hot sauce (Tapatio) and omit the seasoning salt; I also leave out the eggs, as they just don't seem necessary. What I want to point out is that this can really be a one-dish - Read more ...
  8. I cooked this recipe for a bridesmaids' brunch. We were preparing for over 20 people so I doubled the recipe. Per previous reviews I reduced the amount of butter-in fact I used "I Can't Believe It's Butter" to reduce fat content. I used less process cheese per other reviews and used Light Velveeta. I did - Read more ...
  9. Made this recipe this morning for a brunch at work. It was easy to put together and it was baking while I got ready for work. Everyone who had some loved them. The stoneware part of my crock pot comes out so to make sure they would be hot for the brunch I cooked them - Read more ...
  10. Very good! Since it was just me and my husband I scaled this for 6--used a 7 x 10 inch baking dish and it was just right. I also only cooked it about 40 minutes and it was lightly browned and creamy. I will be making this often especially in the colder months! Thanks Mollie - Read more ...

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