Jennifer Davick
Prep Time
10 Mins
Cook Time
48 Mins
Other Time
5 Mins
Makes 8 servings

This buttery, two-cheese casserole featuring one of the South’s favorite foods is a must for holiday brunches or to serve at dinner with shrimp or ham.

How to Make It

Step 1

Bring grits, chicken broth, and next 3 ingredients to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Stir in butter and cheeses until melted.

Step 2

Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring constantly. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish.

Step 3

Bake at 350° for 35 to 40 minutes or until golden brown and bubbly around edges. Let stand 5 minutes before serving.

Ratings & Reviews

MandyKHarrell's Review

July 17, 2014

xochristy's Review

April 25, 2014
This was really tasty. Brought it to work for a breakfast potluck and everyone loved it. I made it the night before, didn't bake until the next morning. I used shredded colby and monterey jack cheeses instead of the ones listed. I also sauteed 1/2 onion finely chopped in the butter. I think that really makes a difference.

carolguettler's Review

October 06, 2013
My brother-in-law makes this fabulous recipe !:-) :-)

CindyW's Review

February 05, 2013
I barely finished 1 serving, which was hard to do. Certainly won't make it again.

jrdismukes's Review

December 29, 2012
This is now my default cheese grits casserole recipe, however I use 8 oz. Cheddar and 6 oz. American cheese. Always well received.

gagl03's Review

November 18, 2012
This is AWESOME! I made it twice exactly per recipe and everyone wants to know the recipe.

emilycbrown's Review

February 15, 2011
Wonderful! I've been making this recipe exactly as given for special occasions over the past year or so and it's always a hit. I do often make ahead and refrigerate - but add at least another 10 minutes to cooking time when do so.

ale404's Review

December 23, 2010
Fantastic. Just the right creamy texture for grits. I added a few slices of crispy bacon for more flavor. It is a bit time consuming for a breakfast dish, so I may experiment with mixing the night before, refrigerating, then baking in the morning. Will definitely make again.