I thought I hated grits. They are mushy, slimy, and just plain gross. Then one day I had cheese grits at a restaurant and my life changed. It was in casserole form and not slimy at all so for all of you grit haters, give this recipe a try.


  • 1 c. Grits (regular or instant)
  • 4 1/2 c. Water
  • 1/2 tsp. Salt
  • 1/2 can Rotel
  • 1 can (4 Oz. Size) Chopped Green Chilies
  • 8 oz. Monterey Jack or Cheddar Cheese
  • 4 oz. Cream Cheese
  • Salt and Pepper To Taste
  • 1 whole Egg, Beaten
  • Onion - chopped fine (optional)


Boil water adding salt. Add grits and cook covered over medium-low heat about 5 minutes. Remove from heat.

Stir in Rotel, chilies, grated cheese, and cream cheese (and onion if adding).

Beat egg in a small bowl or cup. Drizzle in a couple tablespoons of the hot grits to temper the eggs, stirring until blended. Pour egg mixture back into pan then pour everything into a buttered baking dish and bake for 30 to 45 minutes, or until hot and bubbly and golden on top.
Note: Allow pan to sit for at least fifteen minutes to firm before serving.