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Grits aren't just for breakfast they make perfect side dish with BBQ and grilled meats
Prep Time 15 minutes
Cook Time 45 minutes
Course Breakfast, Brunch, Side Dish
Cuisine American, Southern
Servings 6


  • 2 1/2 cups chicken broth
  • 1 1/4 cups milk
  • 1 tsp salt
  • 1 cup quick cooking grits [not instant if you use instant you will need more]
  • 1/2 cup butter
  • 1-2 green onions sliced
  • 8 oz Velvetta cut into cubes
  • 1 tsp garlic powder
  • 1 cup Vermont white Cheddar grated {4 oz} optional


  • Bring broth and milk to a boil in a large saucepan. Slowly add grits and salt. Return to boil and cook 1 minute, stirring in butter.
  • Reduce heat, cover and cook for 3-5 minutes until thick and creamy. Remove from heat.
  • Add onions, cheeses, garlic to grits and stir to melt and distribute cheese. Pour into an 8×8 sprayed casserole dish.
  • Refrigerate or bake at 350 for 45-60 minutes, until bubbly and golden. Serves 6-8


If the grits seem too runny add a couple of beaten eggs to mixture before baking
note: if you want it extra cheesy add the Vermont white cheddar, but it is very cheesy creamy good with just the Velveeta!
Keyword cheese grits, grits, grits casserole, Southern side dish