Boursin Cheese Grits

I made this recipe awhile back, but keep forgetting to post it.  Being a east coaster transplanted in the South, grits are a thing that I knew nothing of prior to my move to Texas.  Apparently they are a staple in the southern diet.  You can eat them sweetened with breakfast, salted for lunch, or my favorite…mixed with yummy cheese.  I made this dish as a side when I recently made turkey meatloaf.  It was delicious, and I could see serving it at a dinner party since its a fancied up version.  Enjoy, we certainly did!!

Boursin Cheese Grits (Adapted from Weelicious)


  • 4 cups water
  • 1 cup quick grits
  • 1 teaspoon kosher salt
  • 1/4 cup butter
  • 5.2 ounces of boursin cheese
  • 1 cup cheddar cheese, grated
  • 1 egg, whisked
  • 1/2 cup milk


Preheat oven to 350 degrees.  Bring the water to a boil in a large saucepan and add the grits and salt.  Reduce the heat to a simmer, cover and cook grits for 5 minutes or until thickened.

Remove grits from the heat and stir in the butter, garlic cheese and 3/4 cup of cheddar until melted.

In a separate bowl mix the egg and milk, and add to the grits mixture until combined.
Pour into a buttered 11 x 7 inch casserole dish and top with remaining 1/4 cup cheddar cheese.
Bake for 1 hour or until golden and bubbly.

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