Baked Cheesy Grits

John Besh

Besh Restaurant Group, New Orleans

These grits are the foundation for the JBF Award winner's iconic Duck Camp Shrimp and Grits.


  • 1 tablespoon salt
  • 4 tablespoons butter
  • 1 cup stone-ground grits
  • 1 cup grated provolone or mozzarella cheese
  • ½ cup cream cheese
  • Pinch red pepper flakes


Preheat the oven to 350°F.

Meanwhile, bring 1 quart water, the salt, and the butter to a boil in a large saucepan, then slowly whisk in the grits. Lower the heat and cook, stirring often, until the grits become soft and creamy, about 20 minutes.

Remove from the heat and fold in the cheeses, pepper flakes, and more salt to taste. Serve right from the pan, or transfer to a skillet and bake at 350° for 15 minutes.


6 servings