I’ve had grits all types of ways but the OG old-school grits with butter and salt to cheese grits but these baked grits casserole recipe just hit different. I start by making a batch of creamy southern grits where I add in garlicky butter and cheddar and parmesan cheeses then I let them set up almost like a casserole in the oven. They are just too dang on good boos.
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How To Make Baked Grits Casserole
Step 1: In a medium pot, bring the stock or water to a boil over medium-high heat and season to taste with salt. Whisk the grits into the boiling stock, then reduce the heat to the lowest setting, cover, and cook until the grits are tender and thickened but still pourable, 15-18 minutes, stirring once halfway through cooking.
Step 2: While the grits are cooking, position a rack in the middle of the oven and preheat to 325 F. Grease a 9×13 by 2 inch baking dish. Remove the grits from heat and whisk in the butter, cheddar, parmesan, garlic and garlic powder until the cheeses and butter have all melted and combined. Next whisk in the eggs until combined. Transfer the grits to the baking dish then sprinkle remaining parm on top.
Step 3: Bake for 1 hr and 15-25 minutes or until the grits are browned around the edges and starting to pull away from the sides of the dish. It should also wiggle just slightly in the center. If you want more browning on top, broil for just a few minutes but watch carefully. Sprinkle with parsley and serve it up.
Baked Grits Casserole Recipe
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Ingredients
- Kosher salt to taste
- 4 cups chicken stock or water
- 1 cup old fashioned grits
- 4 tbsp salted butter cut into pieces
- 1/3 cup grated cheddar cheese I used medium here but feel free to use what you prefer (mild, medium or sharp)
- 2 tbsp grated parmesan cheese plus more for the top
- 2 garlic cloves minced
- 1/4 tsp garlic powder
- 1 cup whole milk or half-and-half
- 2 large eggs beaten
- chopped parsley for garnish (optional)
Instructions
- In a medium pot, bring the stock or water to a boil over medium-high heat and season to taste with salt. The stock should taste nicely seasoned but not overdone.
- Whisk the grits into the boiling stock, then reduce the heat to the lowest setting, cover, and cook until the grits are tender and thickened but still pourable, 15-18 minutes, stirring once halfway through cooking.
- While the grits are cooking, position a rack in the middle of the oven and preheat to 325 F. Grease a large 2-quart/ 9×13 by 2 inch baking dish with non-stick spray or even bacon grease.
- Remove the grits from heat and whisk in the butter, cheddar, parmesan, garlic and garlic powder until the cheeses and butter have all melted and combined.
- Next whisk in the milk, then whisk in the eggs until combined.
- Transfer the grits to the baking dish then sprinkle remaining parm on top.
- Bake for 1 hr and 15-25 minutes or until the grits are browned around the edges and starting to pull away from the sides of the dish. It should also wiggle just slightly in the center. If you want more browning on top, broil for just a few minutes but watch carefully. Sprinkle with parsley and serve it up.
Notes
Storage
Cool for about 30 minutes or to room temp then wrap in plastic wrap or add to an airtight container. It should stay good in the fridge for about 3 days. I don’t recommend freezing since the texture of the grits will change quite a bit. Microwave or pop back in the oven for a few minutes until warmed through to reheat.Nutrition
Recipe Tips
- Buy the Right Kind of Grits: Don’t use instant grits! Grab old-fashioned or stone-ground grits so they can be cooked slowly and absorb all the flavors. Instant grits will change in texture if you cook too long.
- Freshly Shred the Cheeses: To get the maximum amount of gooey cheesiness, buy a block of cheese and shred it yourself. The additives keep store-bought from melting well.
- Cook to Your Preferred Thickness: If you like them runnier, add more milk or water. If you like them thicker, don’t add as much liquid. This recipe will produce something right in the middle.
- Make Ahead Trick: Make and pour the grits into a greased casserole dish then pop in the fridge. The next day, remove from the fridge and let come to room temp for about 30 minutes then bake according to the instructions.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Serving Suggestions
- Pomegranate Braised Short Ribs
- Brown Sugar Mississippi Pot Roast
- Southern Smothered Pork Chops
- Easy Shrimp Scampi Recipe and Grits
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The ingredient list calls for milk, but nowhere in any of the instructions does it say to put it in. I made it once with the full amount, and it took forever to bake, so I just added enough to make them creamy.
Thank you so much for bringing that to my attention. It goes in with the eggs. We just corrected the instructions.
Have you ever tried to freeze?
No, frozen grits usually don’t thaw too well. If you try let me know how they turned out!
We tried to follow the directions exactly, but after 90 minutes our grits were still liquid in the middle…Did we simply add too much liquid? We used good artisanal grits from South Carolina…
Hmm, I am not sure. It’s hard to say. It’s possible my oven runs hotter than yours and or too much liquid was added. I am sorry to hear that it didn’t work out as expected.
Can’t find old fashioned grits. Only instant and 5 minute.
Will 5 minute work?
Yes you can sub for this.
I absolutely love grits abd decided to make this for dinner tonight. Simple, easy to assemble and came out quite delicious!