Baked Mexican Style Cheesy Grits Recipe

Baked Mexican Style Cheesy Grits

Serves 6

Creamy seasoned grits are crave-able for almost any meal. Serve warm from the oven for dinner (with the usual Mexican toppings) or chill, slice and pan-fry for a memorable breakfast or side dish. Bob’s Red Mill Coarse Cornmeal Grits work well in this recipe.


  • 1 1/2 cups water
  • 1 cup milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • 1 clove garlic, minced
  • Pinch of cayenne pepper or dash of hot sauce
  • 1 cup coarsely ground cornmeal
  • 4 Tbsp butter
  • 1 cup (4 ounces) grated cheese such as cheddar or Jack
  • 1 (10-ounce) can tomatoes & green chilies (with liquid)
  • Toppings (optional):
  • sour cream, diced avocado, chopped cilantro


  1. Preheat oven to 350° F.
  2. Bring water, milk, salt, pepper, cumin and garlic to a boil in a large saucepan. Slowly whisk in cornmeal. Return to a boil then reduce heat to simmering and cook, stirring often with a wooden spoon, for 6 minutes. Stir in butter and cheese. Turn off heat and stir in tomatoes with liquid.
  3. Pour into a buttered 8x8-inch square baking dish. Bake until hot and bubbly, about 25 minutes.
  4. Serve warm with toppings of your choice. Or, chill, cut into slices and sauté in butter or oil, turning once, until golden brown and heated through.
  5. Cook’s Tip:
  6. SAUSAGE VARIATION: Stir in 1 pound cooked and crumbled bulk sausage along with tomatoes.


Amount Per Serving (based on 6 servings)
Calories: 260
Fat: 15 g
Saturated Fat: 10 g
Cholesterol: 45 mg
Sodium: 790 mg
Carbohydrates: 22 g
Fiber: 2 g
Sugar: 3 g
Protein: 9 g
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