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This comfort food-like, cheesy grit casserole is kind of like a Western omelet, especially with the ham, mushrooms, bell peppers, and cheddar cheese. If you haven't heard of it, know that it's a classic. Make sure to temper the grits into the eggs to avoid scrambling them. The mixture should feel lumpy because of the grits.

Recipe by Well Done


Read the full recipe after the video.

Recipe Summary

20 mins
1 hr
Serves 8 (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Heat 2 tablespoons of the butter in a 12-inch cast-iron skillet over high until foamy. Add ham, bell peppers, and mushrooms. Cook, stirring occasionally, until vegetables are soft and mixture is lightly browned, about 8 minutes. Transfer mixture to a plate, and wipe skillet clean.

  • Bring 6 cups of the milk to a boil in a large saucepan over medium-high. Whisk in grits, reduce heat to medium, and cook, whisking often, until thickened, about 7 minutes. Remove from heat, stir in salt, pepper, and 2 cups of the cheese.

  • Whisk together eggs and remaining 1/2 cup milk in a large bowl. Add 1/2 cup grit mixture at a time, whisking between each addition (mixture will be lumpy). Stir ham mixture into egg-grits mixture until combined.

  • Melt remaining 2 tablespoons butter in iron skillet over medium until foamy. Add omelette mixture to skillet. Top with remaining 1 cup cheese. Bake in preheated oven until set and top is golden, 30 to 35 minutes. Let stand 10 minutes. Cut into wedges. Sprinkle with chives.