Recipe: Baked Cheese Grits
Baked cheese grits casserole is a Southern favorite and this version is the best! Cheddar cheese, heavy cream, and eggs make it rich and creamy.
Servings: 8 servings
Calories: 330kcal
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
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- 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.
