One thing about ya girl is I will find a way to put grits on any table. Breakfast, brunch, dinner, it don’t matter! I give cheese grits the casserole treatment with cheddar, Parmesan, garlic, and plenty of butter. This baked grits casserole comes out golden around the edges, creamy in the middle, and ready to roll with just about anything. Too dang on good, y’all!
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How to Make Baked Grits Casserole
These step-by-step photos show how to make a cheese grits casserole, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Baked Grits Casserole Recipe
1. Whisk the grits into the seasoned boiling stock
Reduce the heat, cover the pot, and cook until the grits are tender and thickened but still pourable.
2. Stir the butter, cheeses, and garlic into the grits
Remove the pot from the heat, then whisk everything together until the butter and cheeses are completely melted.
PRO TIP: Grits need salt from the jump, boos. Taste the stock before you whisk them in and make sure it’s got enough flavor. If the stock is bland, your grits will be too.
3. Whisk the milk into the cheesy grits
Use room-temperature whole milk or half-and-half and whisk until the mixture is smooth and creamy.
4. Slowly whisk in the beaten eggs
Keep whisking as you pour so the eggs blend evenly into the grits.
PRO TIP: Here’s a lil family trick for keeping the eggs from scrambling. Whisk some of the hot grits into the beaten eggs first, then slowly whisk everything back into the pot.
5. Assemble the cheesy grits casserole
Pour the grits into a well-greased baking dish and sprinkle more cheese over the top.
6. Bake your Southern grits casserole
Bake until the edges are browned and pulling away from the dish. The center should have just a slight wiggle. Broil briefly if you want some extra color on top, sprinkle with parsley, and serve.
Full Baked Grits Casserole Recipe
Baked Grits Casserole Recipe
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Equipment
- 9×13 Baking Dish
Ingredients
- 4 cups chicken stock or water 1 quart
- Kosher salt to taste
- 1 cup old fashioned grits
- non-stick oil spray, bacon grease or vegetable oil for greasing
- 4 tbsp salted butter 1/2 stick, 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 or finely grated
- 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, bacon grease or oil.
- 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
How to Store
- Fridge: Let the casserole cool, then cover the dish tightly or transfer leftovers to an airtight container. Refrigerate for up to 3 days.
- Freezer: Assemble the casserole unbaked in a freezer-safe baking dish. Cover it tightly with plastic wrap and foil and freeze for up to 4 weeks. Thaw it overnight in the fridge, remove the wrapping, and bake at 325°F for 1 hour 25-40 minutes, or until browned around the edges with a slight jiggle in the center.
- Reheating: Microwave individual portions with a small splash of milk until warmed through. For a larger amount, cover the dish and reheat it at 325°F until hot.
Nutrition
Recipe Tips
- Don’t use instant grits! They get too soft and won’t hold up the same in the oven. Grab old-fashioned grits for this one, boos.
- Let the milk sit out while the grits cook. Room-temp milk blends in much easier and keeps the grits from tightening up.
- Keep the grits a little loose. They should be thick but still pourable when you take them off the heat. Remember they still have a whole bake ahead of them!
- Shred your own cheese. I know the bagged stuff is convenient, but freshly grated cheese melts sooo much better.
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Serving Ideas
- Breakfast Plate: Serve this casserole with candied bacon, chicken and waffles, or home fries.
- Brunch: Add crab cakes, crispy salmon cakes, or shrimp scampi to turn these baked cheese grits into a full spread.
- Southern Supper: Spoon them up beside peach pork chops, liver and onions, or Mississippi pot roast. Pure comfort food, y’all.
- Holiday Spread: This cheesy grits casserole fits right in with honey glazed ham, roasted turkey breast, or smothered turkey wings.
Recipe Help
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.
Yep, boo! Assemble everything in the baking dish, cover it tightly, and refrigerate for up to 24 hours. Let it sit out for about 30 minutes before baking. Since it’s starting cold, it may need an extra 5-10 minutes in the oven.
It probably needs more time. A deeper dish, a cold make-ahead casserole, or an oven that runs cool can extend the baking time. Keep baking until the edges are browned and pulling away from the dish. The center should jiggle slightly, not look loose or wavy. Let it stand for a few minutes after baking so it can finish setting.
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love these recipes thanks for sharing
Thank you so much!
I’ve always tried to replicate my grandmother’s grits – very similar – but the egg always “cooks” and makes like a gross scramble even after letting them cool. What am I doing wrong?
ARe you beating the eggs ahead and folding everything together? It should come out as a casserole. You can also try without the egg but it won’t set up as well.
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!