Southerners love their grits, and this Cheese Grits Casserole is the one I’ve made for years. It’s made with heavy cream and extra cheese and always comes out creamy and rich without needing a lot of effort. I’ve tested more grits casserole recipes than I can count, but this is the one my family keeps asking for. It’s easy, cheesy, and always disappears fast.
I didn’t like grits until I tried this recipe and now this cheese grits casserole is a favorite in our house! My son requests them every time he comes home for a visit!
tracy (Facebook)
Table of Contents
Miss Rita’s cheese grits recipe
As a fourth-generation Southern cook, I know a thing or two about grits, and let me tell you, these cheese grits are amazing!
This recipe comes from my friend Rita, and she is not allowed to come to brunch without bringing a dish of these grits!
We love this recipe because it’s simple and easy but absolutely creamy and delicious. Of course, you can just drop some cheese into a bowl of grits and call it good like they do at the Waffle House (and no Southerner is going to turn down a bowl of cheese grits from the Waffle House!), and that’s a perfect bowl of grits.
But if you’re hosting brunch or want to make breakfast extra special, go a few steps further and try this cheese grits recipe. Serve it alongside our special breakfast casserole or sausage breakfast pizza, and you’ll have a happy crowd!
You can even add some roasted peppers like I did with my Roasted Poblano Cheese Grits, which works especially well as the base for shrimp and grits!
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Like most Southern recipes, cheese grits are simple and rely on mostly standard pantry and refrigerator ingredients. Here are just a few things to be aware of:
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Grits: Use regular or stone-ground grits, not instant or quick-cooking grits.
Cheese: Good quality Cheddar cheese or a mix of Cheddar and whatever suits you. We also sometimes sprinkle a little Parmesan cheese on top before baking.
Cream: Heavy cream adds just the right touch of richness to this dish. You can use half-and-half or milk if you prefer, but you’ll give up some creamy, rich texture and flavor.
How to make cheese grits
You can use regular grits or stone-ground grits.
Tip: Stone-ground grits deliver more flavor but take about 25 minutes to cook, whereas regular grits are done in about 8 minutes.
Step 1. Cook the grits.
Cook the grits according to the instructions on whatever package you’re using.
Step 2. Add cheese and other ingredients.
Turn off the heat and stir in the cheese and the butter until melted. Now add 1/2 cup of heavy cream.
Take two eggs and lightly beat them in a small bowl, then add a couple of spoonfuls of hot grits to the eggs, one spoonful at a time. This will temper the eggs so they won’t scramble when you add them to the pot.
Step 3. Bake the cheese grits.
Stir the eggs into the pot of grits and then pour the whole concoction into a lightly greased 2 1/2 quart casserole dish. Bake the grits for 40-45 minutes until set.
Join Southern Food and Fun Community group
and Southern Potluck group!
And please follow us on social media:
Recipe: Baked Cheese Grits
Ingredients
- 1 cup old-fashioned grits
- 4 cups water
- 1 teaspoon salt
- 3 cups grated extra-sharp Cheddar cheese
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 2 eggs, lightly beaten
- ½ cup finely grated Parmesan cheese (optional)
Instructions
- Preheat oven to 350.
- Lighly grease a 2 1/2 quart shallow casserole dish. Bring 4 cups water and 1 teaspoon salt to a boil in a large saucpan, then slowly stir in 1 cup old-fashioned grits. Turn heat down to a simmer and cook 20-25 minutes, stirring frequently. The grits should be tender and absorb most of the liquid.
- When grits are done, remove from heat. Stir in 3 cups grated extra-sharp Cheddar cheese and 6 tablespoons unsalted butter until melted. Stir in 1/2 cup heavy cream, 1 teaspoon salt, and 1 teaspoon ground white pepper.
- Add a couple of tablespoons of the hot grits to 2 eggs, lightly beaten, stirring in one tablespoon at a time to temper the eggs. Add egg mix to the pot of grits and stir gently.
- Pour grits into prepared dish. Top with 1/2 cup finely grated Parmesan cheese (optional).
- Bake for 40-45 minutes until set in the middle.
- Remove from oven and allow to rest for 15 minutes. The grits may be a little jiggly but will continue to set after you take them out of the oven.
Notes
-
- Use the right grits: Regular or stone-ground grits are best for this casserole. Quick-cooking grits will not have the best texture.
- Don’t skimp on the cheese: Use high-quality Cheddar cheese for the best flavor. You can even experiment with different types of cheese like Gruyère or Parmesan. And feel free to add more than three cups. I usually measure that pretty generously!
- I’ll often add about 1/2 cup of finely grated Parmesan on top of the grits before baking. This creates a nice golden brown top and even better flavor!
- Temper the eggs: Gradually whisk in some hot grits to the beaten eggs before adding them to the pot. This helps prevent the eggs from scrambling.
- Cayenne pepper or Tabasco: A sprinkle of cayenne pepper or a dash or two of Tabasco sauce is good in just about any baked cheese dish, and this one is no exception. Just a little bit can add a lot of flavor without being overly spicy.
Storage: Store leftover baked cheese grits in an airtight container in the refrigerator. They will keep for 3-4 days. Freezing: This grits casserole is perfect for freezing. I usually freeze the leftovers in individual serving sizes for a quick breakfast option. Thaw overnight in the refrigerator and reheat in the microwave. Reheating: If you’re reheating a single serving or two, then you can use the microwave. If you’re reheating the whole dish or a large portion, we suggest reheating it in the oven. Cover the dish and reheat at 350 degrees F until warm. If the grits seem too thick when reheating, stir in a little water or milk.
Nutrition
Update Notes: This post was originally published May 31, 2011, and on April 15, 2025, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.
Questions and tips
For a dish that’s so simple, folks have a lot of questions about grits! We’ve listed the most frequent ones here, but if we missed something, please leave a comment below.
- Use the right grits: Regular or stone-ground grits are best for this casserole. Quick-cooking grits will not have the best texture.
- Don’t skimp on the cheese: Use high-quality cheddar cheese for the best flavor. You can even experiment with different types of cheese like Gruyère or Parmesan. And feel free to add more than two cups. I usually measure that pretty generously!
- I’ll often add about 1/2 cup of finely grated Parmesan on top of the grits before baking. This creates a nice golden brown top and even better flavor!
- Temper the eggs: Gradually whisk in some hot grits to the beaten eggs before adding them to the pot. This helps prevent the eggs from scrambling.
- Cayenne pepper or Tabasco: A sprinkle of cayenne pepper or a dash or two of Tabasco sauce is good in just about any baked cheese dish, and this one is no exception. Just a little bit can add a lot of flavor without being overly spicy.
Storing leftover baked cheese grits
Store leftover baked cheese grits in an airtight container in the refrigerator. They will keep for 3-4 days.
Can you freeze the cheese grits casserole?
This grits casserole is perfect for freezing. I usually freeze the leftovers in individual serving sizes for a quick breakfast option. Thaw overnight in the refrigerator and reheat in the microwave.
Reheating grits casserole
If you’re reheating a single serving or two, then you can use the microwave. If you’re reheating the whole dish or a large portion, we suggest reheating it in the oven. Cover the dish and reheat at 350 degrees F until warm.
If the grits seem too thick when reheating, stir in a little water or milk.
It depends on what kind of grits you’re cooking. Quick grits will be ready in five minutes, plain grits will take around 15 minutes, and stone-ground grits can take up to 45 minutes.
Note: We do not recommend quick grits for this recipe.
The eggs help to thicken the grits and add richness.
If using stone-ground grits, you can rinse them in a fine mesh strainer. This helps remove any dust or debris that might be hidden.
This cheese grits casserole is a great make-ahead dish. You can bake it the day before, refrigerate it, and reheat it in the microwave or oven.
You can also put the casserole together ahead of time and refrigerate it, then bake it just before serving.
Great Reciipe!!!!
Thank you! It’s a family favorite for sure!
Southerners love cheese grits, don’t we? Molly – my grandfather used to make scrambled eggs with velveeta cheese — nobody can make them as good as he did!
I LOVE CHEESE GRITS! My granny always made them with velveeta…so good!
Those look so good…’cause they are! I love cheese grits 🙂