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.
This post may contain affiliate links. Read our disclosure policy.
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
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 4 cups chicken stock 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
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
pinterest 
facebook 
twitter 
email
Great flavor and edible but my grits came out runny. Any suggestions?
The garlic makes this amazing!
I should’ve waited a little longer to let it finish setting as it cooled. But so gooey and buttery! *hearteyes*
I’ve never had grits (I’m from Seattle, don’t judge! lol). Someone gave me a bag of corn grits and I didn’t know what to do with them. There’s a basic recipe on the back from baked grits and cheese so I went looking on how to jazz things up a bit and landed on this delicious looking recipe. I’m going to serve them with BBQ pork meatballs and broccoli. Thanks for the recipe.
Okay Ms. Jocelyn you had me almost licking the screen with them. I like desserts on occasion but love savory foods and love cheesy grits and these sound divine!!! I have liked all the recipe have tried and there are MANY, MANY, MANY more that I want to try. I think I have saved everyone so far. LOL Thanks for all the great comfort foods. I share so many in my Facebook group they probably think I am affiliated with you. LOL Keep them coming!! And I was going to name my girl Jocelyn but sadly only had a boy. LOL
Ohhh you are the sweetest!
Awesome!! Love love love. Will be making again!
this is the best recipe Ever! I don’t use it for rice or noodles but I love it alongside eggs and sausage for breakfast! It’s a great breakfast dish! Absolutely yummy is all I need to say.
Your wonderful recipe is close to what I’ve come up with over the years, starting with how my granddaddy made them, with butter and cheese and salt and pepper. Either traditional or baked, I will usually add a little cumin as well as garlic — chopped fresh garlic if you feel like doing that in the morning. And/or bit of chili powder. And chopped cilantro stands in well for parsley.
Thanks!
Can I add more cheese? Didn’t know if it would impact the outcome
The best grits! Made these for a girls brunch & everyone wanted the recipe.
I’ve tried baked grits before and they are indeed delicious. I didn’t have them with Parm cheese though, I may just try them in the morning.
Fantastic, let me know how they turn out!