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Old-Fashioned Garlicky Cheese Grits Casserole


3 cups water
2 cups milk
1 teaspoon salt
1 ¼ cups The Old Mill White Grits
1 clove garlic, peeled and minced
4 tablespoons unsalted butter
2 large eggs, beaten
1 roll (6 ounces) processed garlic-flavored cheese, cut into quarters
2 cup (8 ounces) shredded Cheddar cheese
2 teaspoons Worcestershire sauce
Pinch of cayenne pepper, to taste


  1. Pour the water and milk in a large saucepan. Stir in the salt. Bring to a boil over medium heat.
  2. Whisk in the grits slowly, whisking until they are incorporated. Add the garlic. When the mixture comes to a boil, reduce the heat to low to let them simmer until thickened, about 20 to 25 minutes, stirring constantly to prevent them from sticking to the pan. Preheat the oven to 350 degrees.
  3. Add the butter, beaten eggs, garlic cheese, Cheddar, Worcestershire sauce, and cayenne pepper to the grits, and stir to combine. Lightly grease a 2- or 3-quart casserole dish with butter, and pour in the hot grits mixture. Place the casserole in the oven, and bake until it has nearly set and is lightly browned on top, about 40 to 45 minutes. Serve warm.
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