Creamy, cheesy, and full of bold garlic flavor, this Garlic Cheese Grits recipe proves you don’t need loads of butter and cheese to create an unforgettable Southern side dish. By combining extra-sharp cheddar with Pecorino Romano or Parmesan, every bite is packed with rich, savory flavor while using far less cheese than traditional recipes.
Whether you’re serving these grits alongside grilled chicken, barbecue, shrimp, roasted vegetables, or a holiday meal, they’re an easy make-ahead side that always disappears quickly. Baking the grits creates a golden, lightly crisp crust while keeping the inside creamy and comforting.
Use old-fashioned grits for the richest texture, though quick grits work well when you’re short on time.
Why You’ll Love This Recipe
- This recipe delivers classic Southern comfort with a lighter twist.
- The combination of two bold cheeses creates incredible flavor without excess richness.
- Fresh garlic adds depth and aroma.
- The baked top develops a delicious golden crust.
- Perfect for family dinners, potlucks, holiday tables, or weekend brunch.
- Easy to prepare ahead of time and bake when you’re ready.
Ingredients
- 4½ cups water
- 1 cup quick or old-fashioned grits (not instant)
- ¼ teaspoon salt
- 2 teaspoons extra-virgin olive oil
- 2 medium garlic cloves, minced
- ½ cup shredded extra-sharp cheddar cheese
- ½ cup grated Pecorino Romano or Parmesan cheese
- ⅛ to ¼ teaspoon cayenne pepper or 1 teaspoon hot sauce, to taste
- Cooking spray
How It Comes Together
- Begin by preheating your oven to 350°F and lightly coating an 8-inch square baking dish with cooking spray.
- Cook the grits in simmering salted water until thick and creamy. Depending on whether you’re using quick or old-fashioned grits, this can take anywhere from 5 to 30 minutes.
- While the grits cook, gently sauté the minced garlic in olive oil for about one minute, just until fragrant. Be careful not to let the garlic brown, as it can become bitter.
- Stir the garlic oil, cheddar, Pecorino Romano or Parmesan, and cayenne into the hot grits until everything is melted and evenly combined.
- Spread the mixture into the prepared baking dish and bake for about 45 minutes until bubbling with a lightly browned, crisp top.
- Allow the grits to rest for a few minutes before serving for the best texture.
Tips for Success
- Use old-fashioned grits for the richest texture, though quick grits work well when you’re short on time.
- Avoid instant grits, which won’t develop the same creamy consistency.
- Freshly grate the cheese whenever possible for smoother melting.
- Watch the garlic carefully—it should become fragrant, not browned.
- Adjust the cayenne or hot sauce to match your preferred level of heat.
Serving Ideas
- These cheesy baked grits pair beautifully with grilled shrimp, fried or grilled fish, barbecue chicken, pulled pork, smoked sausage, roasted vegetables, or a simple green salad.
- They’re also wonderful as part of a Southern brunch served alongside eggs and fresh fruit.
Tips for Entertaining
- Assemble the grits several hours in advance and refrigerate before baking. Simply place the baking dish directly into the oven when guests arrive, adding a few extra minutes if baking from cold.
- Serve directly from the baking dish to keep the rustic Southern presentation warm and inviting.
Garlic Cheese Grits
Ingredients
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4½ cups water
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1 cup quick or old-fashioned grits (not instant)
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¼ teaspoon salt
- 2 teaspoons extra-virgin olive oil
- 2 medium garlic cloves, minced
- ½ cup shredded extra-sharp cheddar cheese
- ½ cup grated Pecorino Romano or Parmesan cheese
- ⅛ to ¼ teaspoon cayenne pepper, or 1 teaspoon hot sauce
- Cooking spray
Instructions
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DirectionsPreheat oven to 350°F.
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Coat an 8-inch square baking dish with cooking spray.
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Bring the water, grits, and salt to a boil in a large saucepan.
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Reduce heat and simmer until the grits are thick, stirring occasionally.
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Meanwhile, heat the olive oil in a small skillet over medium heat.
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Add the garlic and cook for about 1 minute until fragrant but not browned.
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Stir the garlic mixture, cheddar, Pecorino Romano or Parmesan, and cayenne into the cooked grits until smooth.
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Transfer the grits to the prepared baking dish.
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Bake uncovered for about 45 minutes, or until bubbling and lightly browned on top.
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Let stand for several minutes before serving.
