Baked Grits Casserole Recipe

Perfect baked cheese grits casserole with spoon digging in ready to serve

4.44 from 46 votes

Baked Grits Casserole Recipe

In this addictive grits casserole, creamy rich Southern Grits are cooked with garlicky butter and cheddar and parmesan cheeses then baked to perfection. Each flavorful bite oozes melts on the tongue.

Prep Time25

Cook Time1 10

Total Time1 35

Course: Side Dish

Cuisine: soul food, south, Southern

Servings: servings

Calories: 150kcal

Author: Jocelyn Delk Adams

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/ 9x13 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