Go Back
To make Baked Gouda Cheese Grits, you need the following: - 1 cup stone-ground grits - 4 cups chicken or vegetable broth - 1 cup whole milk - 2 cups aged Gouda cheese, shredded - 1/2 cup sharp cheddar cheese, shredded - 3 tablespoons unsalted butter, diced - 2 large eggs, beaten - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and black pepper, to taste - 1/4 teaspoon smoked paprika (for garnish) - Fresh chives, finely chopped (for garnish) Using high-quality ingredients makes all the difference. I prefer stone-ground grits over instant ones. They give a better texture and flavor. Aged Gouda cheese is key here. It adds a rich, nutty taste. Choose fresh whole milk for creaminess. Fresh chives add brightness. Always check for fresh herbs at your local market. Season with good salt and freshly cracked black pepper for the best taste. If you can’t find aged Gouda, use Gruyère or fontina cheese. Both melt well and have great flavor. For a lighter version, swap whole milk with low-fat or almond milk. If you want a vegetarian dish, use vegetable broth instead of chicken broth. You can also omit the eggs and add a bit more cheese for creaminess. Start by setting your oven to 350°F (175°C). This preheating step is key for perfect cooking. While the oven warms, gather your ingredients. You will need stone-ground grits, broth, milk, aged Gouda cheese, cheddar cheese, butter, eggs, and spices. Having everything ready makes cooking smooth and fun. In a medium saucepan, pour in the chicken or vegetable broth. Heat it over medium until it boils. Once boiling, slowly whisk in the stone-ground grits. Stir constantly to keep lumps away. Lower the heat and let it simmer for 20-25 minutes. Stir often until the grits are thick and creamy. This is the base for your dish. After cooking, remove the grits from heat. Add whole milk, diced butter, garlic powder, onion powder, salt, and black pepper. Stir well until the butter melts and everything blends together. Now, add the shredded aged Gouda and sharp cheddar cheese. Mix until the cheeses melt and the grits are smooth. In a bowl, beat the eggs lightly. To temper the eggs, add a few spoonfuls of the warm grits into the eggs while whisking. This helps keep the eggs from scrambling. Finally, mix the egg blend back into the grits, combining well. Grease a 2-quart baking dish with butter. Pour in the creamy grits and spread them evenly. Bake in the oven for 25-30 minutes until the top is golden and slightly crispy. After baking, let it cool for a few minutes. This allows it to set nicely. For a tasty finish, sprinkle smoked paprika and fresh chives on top before serving. For the full recipe, check the previous section. To make your grits creamy, use stone-ground grits. They cook slower but become richer in taste. Always stir constantly while cooking to prevent lumps. Use broth instead of water for added flavor. A mix of whole milk and butter boosts creaminess and richness. If you want extra smoothness, blend the grits before adding cheese. For the best texture, preheat your oven to 350°F. Grease your baking dish well to avoid sticking. Bake the grits until they are golden brown on top. This gives a nice contrast to the creamy base. If you want a crispier top, broil for a minute or two at the end. Keep an eye on it to prevent burning. A common mistake is not stirring enough while cooking grits. This can lead to lumps and uneven texture. Another mistake is using cold eggs. Always temper the eggs by mixing them with a bit of warm grits before combining. Lastly, don’t rush the cooking process. Allow the grits to cook fully for the best flavor and texture. For the full recipe of baked Gouda cheese grits, check out the complete list above. {{image_4}} You can make Baked Gouda Cheese Grits vegetarian by using vegetable broth. For a vegan version, swap the cheese for vegan cheese. Use almond or soy milk instead of whole milk. Omit the eggs or replace them with flaxseed meal mixed with water. This keeps the creamy texture while making it plant-based. Spices can change the flavor of your grits. Add a pinch of cayenne for heat or smoked paprika for depth. Fresh herbs like thyme or rosemary add a nice touch. Try a little basil for a fresh twist. Mix these spices into the grits as you cook them for an exciting flavor boost. Gouda gives a rich taste, but you can mix in other cheeses. Try fontina for creaminess or pepper jack for a spicy kick. Blend mozzarella for stretchiness or use feta for a tangy bite. Feel free to combine cheeses for a unique flavor. Each cheese brings its own charm to the dish. For the complete recipe, check the Full Recipe. To keep your baked gouda cheese grits fresh, let them cool first. Once cool, transfer the grits to an airtight container. Make sure to seal it well to prevent moisture. Store them in the fridge for up to three days. For best taste, eat them within this time frame. Reheating baked gouda cheese grits is easy. You can use the oven or the microwave. If using the oven, preheat it to 350°F (175°C). Place the grits in a baking dish and cover it with foil. Heat for about 15-20 minutes, or until warm. If using a microwave, put the grits in a microwave-safe dish. Heat in short bursts, stirring in between, until hot. Adding a splash of milk can help restore creaminess. Freezing baked gouda cheese grits is a great way to save leftovers. First, let the grits cool completely. Then, portion them into freezer-safe bags or containers. Make sure to squeeze out any excess air. Label the bags with the date. You can freeze them for up to three months. To serve, thaw in the fridge overnight and reheat as described above. Gouda cheese grits are a creamy dish made with stone-ground grits and Gouda cheese. They blend the rich taste of Gouda with the comforting texture of grits. I love using aged Gouda for its depth of flavor. The combination of cheese and grits creates a warm, satisfying meal that is perfect for breakfast or dinner. Yes, you can make this recipe ahead of time. Prepare the grits mixture and pour it into your baking dish. Cover it tightly and place it in the fridge for up to two days. When you're ready to bake, remove it from the fridge and let it sit at room temperature for 30 minutes. Then, bake as directed. This makes it easy to serve for gatherings. Serve baked Gouda cheese grits as a side dish with fried chicken or grilled shrimp. They also pair well with sautéed greens for a complete meal. For a fun twist, try topping them with a poached egg or crispy bacon. You can also serve them as a base for a savory breakfast bowl with fresh herbs or hot sauce for added flavor. Enjoy experimenting! In this blog post, we covered everything you need to know about making perfect grits. We discussed key ingredients and why quality matters. You learned how to prepare your oven and ingredients for cooking. The tips on texture and common mistakes help you avoid issues. We explored tasty variations, storage tips, and answered your FAQs. Now you can confidently create creamy, flavorful grits at home. Enjoy experimenting with different flavors and techniques! Grits can be versatile and delicious. Dive in and make it your own!

Baked Gouda Cheese Grits

Indulge in the ultimate comfort food with these delicious Baked Gouda Cheese Grits! This rich and creamy dish combines stone-ground grits with aged Gouda and cheddar for a flavor explosion. Perfect as a side or main meal, these cheesy grits are easy to make and sure to impress your guests. Ready to elevate your cooking game?
Print Recipe Pin Recipe

Ingredients
  

1 cup stone-ground grits

4 cups chicken or vegetable broth

1 cup whole milk

2 cups aged Gouda cheese, shredded

1/2 cup sharp cheddar cheese, shredded

3 tablespoons unsalted butter, diced

2 large eggs, beaten

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper, to taste

1/4 teaspoon smoked paprika (for garnish)

Fresh chives, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 350°F (175°C) to ensure it's at the right temperature when you’re ready to bake.

    In a medium saucepan, pour in the chicken or vegetable broth and bring it to a rolling boil over medium heat. Once boiling, gradually whisk in the stone-ground grits, stirring continuously to avoid any lumps forming. Lower the heat to a simmer, and cook for approximately 20-25 minutes, stirring occasionally until the grits are thick, creamy, and cooked through.

      Once your grits are perfectly cooked, remove the saucepan from the heat. Stir in the whole milk, diced unsalted butter, garlic powder, onion powder, and season with salt and black pepper. Mix thoroughly until everything is well combined and the butter has melted.

        Incorporate the shredded aged Gouda and sharp cheddar cheese into the warm grits mixture, stirring until the cheeses have melted and the mixture is silky smooth.

          In a separate bowl, lightly beat the two large eggs. To temper the eggs, slowly add a couple of spoonfuls of the warm grits mixture into the egg bowl, whisking gently. This will gradually raise the temperature of the eggs. Once tempered, stir the egg mixture back into the remaining grits mixture until fully combined.

            Prepare a 2-quart baking dish by greasing it with butter or cooking spray. Pour the creamy grits mixture into the dish, spreading it out evenly with a spatula.

              Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and slightly crispy.

                After baking, carefully remove the dish from the oven and allow it to cool for a few minutes before serving, giving it a chance to set slightly.

                  For a pop of flavor and vibrant color, garnish the baked grits with a sprinkle of smoked paprika and a scattering of fresh chopped chives just before serving.

                    Prep Time, Total Time, Servings: 15 mins | 55 mins | Serves 6-8