This baked cheese grits casserole is perfect for lazy weekend mornings. Just cook the grits in milk and butter, stir in eggs, salt, and pepper, and pop in the oven–it's ready in less than an hour. For other Southern dishes like this one, see our complete collection of Southern recipes.
4 cups milk
1/4 cup butter
1 cup uncooked quick-cooking grits
1 large egg, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
2 cups (8 ounces) shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese
Garnish: parsley sprigs
How to Make It
Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.
Stir in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with grated Parmesan cheese.
Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately. Garnish, if desired.
This casserole was delicious. I've only made it once and will make it again. But, the picture posted shows a casserole that is golden. Even with the cheddar and parmesan cheeses, my casserole remained pretty much the white color of the grits. Do you have to use a special kind of yellow grits or polenta to get the nice golden color? I used Quaker Quick 5-Minute Grits. They only reason I am not giving this recipe 5 stars is because I think the picture is deceptive!
I cut this in half for the first round because the whole family wasn't home but added 1/8 tsp red pepper for some kick and 1/2 tsp garlic powder. Tasted more like the old family recipe my Grandmother would serve at Thanksgiving or Easter. Family loved it--had it with a pork roast and spiced (fried) apples. Grits aren't just for breakfast!
I wasn't a big fan of this casserole. It was easy enough to make and it looked pleasing, but it seemed to be missing something. I will look for a different casserole the next time I want to make grits.
This recipe is fabulous and I have made it for office breakfast meetings and family gatherings as well. I don't change a thing, except occasionally I will use half & half instead of milk when I want them to be extra creamy and delicious. I have had " non grits eating" people try it & love them!
In what way is this a cassarole? It seems odd that this is among the "top ten rated cassaroles" when it has only one review thus far. Grits always have potential but this one didn't get to the finish line.
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