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.
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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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FABULOUS!! Wouldn’t change a thing! I’m back in PA, but my heart is GRITS—-girl raised in the South!
Would you recommend trying with long-cook cornmeal?
I would use stone ground grits.
Any chance this freezes well?
Yes it does!
Rich and creamy! These were easy to make and oh so good!
Sounds amazing. How well do the leftovers reheat? Trying to determine if I should cut the recipe in half if they do not reheat well.
I LOVE Grits but never tried Baked Grits! This looks beyond amazing! I’m trying this for sure!
These baked cheese grits would be the perfect side dish for roasted ribs or fried chicken. They would also be good for breakfast with eggs too!
I have seen grits before in the supermarket, but I have never ever tried a grit dish before. Now that I have your recipe, I’ll definitely try making this. 🙂
Cheesy grits are the best! I love your baked casserole version as it gets a nice crispy top too. Love that added texture. Yum!
Now this is a side dish! These grits look so amazing!