Puffy Cheese Grits

This airy grits casserole stands tall as it finishes baking. Plan to bring it straight from the oven to the table.


12 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 21 Minutes
Cook: 20 Minutes


1 cup milk
1 cup water
1 teaspoon salt
1 cup uncooked quick-cooking grits
1/3 cup unsalted butter
1/4 teaspoon ground white pepper
4 large egg yolks
1 1/2 cups (6 oz.) shredded Monterey Jack cheese
8 large egg whites
1/4 teaspoon cream of tartar


Combine first 3 ingredients in a large saucepan. Bring to a boil; stir in grits. Reduce heat, and simmer 3 minutes or until thickened, stirring often. Remove from heat; add butter and pepper, stirring until butter melts. Stir in egg yolks, 1 at a time, and cheese.

Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Fold one-third of beaten egg whites into grits; carefully fold in remaining egg whites. Pour into a lightly greased 13" x 9" baking dish. Bake at 425° for 20 minutes or until puffed and browned. Serve immediately.