Baked Grits Casserole Recipe

4.45 from 47 votes

This baked grits casserole is loaded with cheddar, Parmesan, garlicky butter, and creamy Southern flava, with golden edges and a soft, cheesy center.

Prep Time25

Cook Time1 25

Total Time1 50

Course: Side Dish

Cuisine: soul food, south, Southern

Servings: servings

Calories: 150kcal

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)

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, 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.

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.