Savory Baked Grits

As previously mentioned in this post, I love grits. Last night at a holiday Christmas party, my co-worker Katie made these AMAZING cheese grits. I've seriously been day-dreaming about them ever since I went back for seconds last night. I wanted to make some delicious baked grits just like Katie's, but didn't really feel like consuming mounds upon mounds of cheese and butter so I altered her recipe a little.


The spices not only tasted great, but also made my house smell delightful when I pulled the grits out of the oven. And I'll tell you a secret, I didn't even miss the cheese. And I really, really like cheese.


What you need
1 cup quick-cooking (not instant) grits
2  c. milk
2 c. water
4 Tbsp. butter spread
1 1/2 tsp. salt
1/2 tsp. sage
1/2 tsp. oregano
1 1/2 tsp. parsley
1/2 tsp. coriander
1/2 tsp. basil
1/2 tsp. pepper (you may want to start with less than this and taste as you go depending how spicy you like things)
A handful of shredded cheese

Grits and milk

What you do
Preheat oven to 350F. Heat milk and water in a saucepan until it begins to boil. Stir in the grits reduce heat to medium-low. Cook, covered for 5-7 minutes, stirring occasionally, until thick. Remove from heat and stir in butter and all spices except 1 tsp. of the parsley.


Pour into a 8 or 9 inch round or square baking dish, sprinkle with the cheese and remaining parsley, and bake at 350F for 45 minutes covered. Remove cover and cook an extra 15 minutes to brown the top a bit.