Summer

Bloody Sunrise Grits Casserole

by:
August 17, 2011
4.3
6 Ratings
Bloody Sunrise Grits Casserole
  • Serves 8
Author Notes

This is an old family favorite going back generations to the farm that my family owned for 150 years. We don't know exactly how it came to be known as "bloody sunrise," but that's what it has been known for at least 100 years. - Letha Deibler —Letha Deibler

Test Kitchen Notes

Letha’s old family favorite may just be the best cheesy grits recipe ever! Easy to prepare, the combination of three different cheeses contrasts with the acidity of the cherry tomatoes to take this southern staple in a new direction. I loved the addition of pine nuts for a little crunch and rich flavor. Basil would work equally well as the green garnish. A beautiful presentation for a brunch buffet, this is comfort food at its finest. I'm sure it is meant as a side dish for 8, but my husband and I blissfully ate half of it (with some fruit) for a perfect breakfast as hurricane Irene raged outside. One quick note: Butter the pan before pouring the grits into it for easier cleanup. - deanna1001 —deanna1001

What You'll Need
Ingredients
  • 4 cups boiling water
  • 1 cup grits
  • 1 teaspoon salt
  • 1 /4 cups butter
  • 1 cup pepperjack cheese (grated)
  • 1 cup cheddar cheese (grated)
  • 1/2 cup parmesian cheese (grated)
  • 2 eggs
  • 1/2 cup whole milk
  • 1 cup red cherry tomatoes (sliced)
  • 1/4 cup pine nuts (toasted)
  • 1 tablespoon fresh cilantro (minced)
Directions
  1. boil 4 cups of water in large sauce pan
  2. stir in grits and salt and return water to boil
  3. cover with lid, simmer over low heat for 5-7 minutes, or until thickened, stirring occasionally
  4. while grits are hot, remove from heat.
  5. add butter, pepperjack cheese, cheddar cheese, and parmesan cheese
  6. When cheese melts, add 2 eggs and 1/2 cup of milk. Mix well.
  7. Pour cheese mixture in 9x13 baking dish
  8. Bake at 350 degrees for 55 minutes, or until brown.
  9. Remove from oven
  10. Top with sliced cherry tomatoes, toasted pine nuts, and minced fresh cilantro
  11. Return to oven for two minutes
  12. Let casserole set approximately five minutes before serving.
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6 Reviews

Regine
Regine September 27, 2022
Made this again. So good. I made it from my mom’s kitchen where I could not find a pyrex but a paella pan. Made this dish look like a pizza, and a few hours after, I could cut it like a slice of pizza. I also sprinkled some sweet sausages on top after it was baked. Delicious.
 
Regine
Regine October 26, 2011
I made this again last night but this time including the cherry tomatoes and pine nuts as indicated on the recipe. This is so GOOD. I did not have cilantro so I used basil leaves. I just had some for lunch at work. It's really good. I like it even better the day after it is cooked because it cuts so nicely. It is of course also delicious the first day but I guess a bit softer and not cleanly cut. Either way though, this is a fantastic recipe that you can serve for breakfast/brunch (with bacon...), lunch/dinner (with meatloaf, nice saucy chicken...). The possibilities are endless, and you can experiment with different cheeses (i.e. smoked cheddar) as well, which I may do next time.
 
Regine
Regine October 26, 2011
I made this again last night but this time including the cherry tomatoes and pine nuts as indicated on the recipe. This is so GOOD. I did not have cilantro so I used basil leaves. I just had some for lunch at work. It's really good. I like it even better the day after it is cooked because it cuts so nicely. It is as good the first day but I guess a bit softer and not cleanly cut. Either way though, this is a fantastic recipe that you can serve for breakfast/brunch (with bacon...), lunch/dinner (with meatloaf, nice saucy chicken...). The possibilities are endless, and you can experiment with different cheeses (i.e. smoked cheddar).
 
Regine
Regine October 10, 2011
I made this delicious dish for our Sunday dinner along with a chicken dish. I loved it but I had to skip the tomatoes and pine nuts because my mom can't eat tomatoes and I had a vegetable dish with pine nuts already. It was still wonderful but I can't wait to make it again with the toppings. The directions are perfect. Also, by the way, one could even do 1 1/2 the recipe to more fully fill a 9 by 13 Pyrex. Also, I might one day adde olives to the toppings. Thanks for this really good dish!
 
Kate M.
Kate M. September 6, 2011
The Sunrise Casserole was a big hit this morning with our extended family (on beach vacation) this morning. It was easy to cook the grits the night before (up to Step 7), pop in the fridge, and then do the oven time in the morning. We opted not to use the pine nuts and cilantro (a few finicky eaters here) and added thinly sliced basil for garnish instead. The little pop of herb (basil was great) really does add something. I think next time I might use full-sized tomato slices, just for aesthetics. We served it with a simple fruit salad and a side of bacon. (My sister said she would have loved it beside a big fluffy biscuit with honey butter.) A great option for company! Will definitely make it again (and I don't make too many things twice!) Thanks for sharing this recipe.
 
Auntie M.
Auntie M. September 5, 2011
Thank you food pickle for your info. I cooked plain grits 8 minutes. Perfect. Also made 6 hours ahead of serving time. No issues. But the power of GRITS! Served 10 Yankees. They all loved them. Great recipe. One change I made, instead of pepper jack cheese used Monterrey Jack and real hot peppers.