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Prep time
10 minutes
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Cook time
1 hour 10 minutes
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Serves
8
Author Notes
This savory, cheesy grits casserole takes a traditional breakfast side and launches it into a satisfying side dish that can be eaten any time of the day.
Using old-fashioned grits offers a smoother texture than quick grits, which can become chewy when given too much love from the mixing and extra cooking time. The silkiness of the milk, butter, and cheese gives this grits casserole a smooth, delicate flavor, while the eggs give it a soufflé texture that is filling and satisfying and helps bind the dish so it can stand tall on your plate. Feel free to add some fresh herbs or breakfast meat to make this easy side into a delicious dish perfect enough to serve on its own. —Millie Peartree
Test Kitchen Notes
Pair Millie's dish with our Cajun-Spiced Roasted Turkey recipe, found here.
This recipe is shared in partnership with Finish Detergent. —Food52
Watch This Recipe
Cheesy Grits Casserole
Ingredients
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2 cups
unsalted vegetable broth, chicken broth, or water
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2 cups
half & half
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1 cup
coarse, stone-ground grits (not instant)
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1 teaspoon
kosher salt
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1/2 teaspoon
freshly cracked black pepper
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1/4 teaspoon
ground paprika (optional)
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1/2 teaspoon
granulated garlic powder
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4 tablespoons
unsalted butter, cut into chunks, plus more for greasing the pan
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1 1/2 cups
extra-sharp cheddar cheese, shredded, divided
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2
large eggs, beaten
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Fresh chives, sliced, for serving
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Fresh parsley, roughly chopped, for serving
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Cooked bacon or sausage, for serving (optional)
Directions
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Heat the oven to 350°F. Butter a 13x9-inch baking dish.
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Add broth (or water) and salt to a large saucepan. Bring to a boil over high heat. Add the grits and stir well; add the half & half and bring back to a boil. Reduce the heat to low, cover, and simmer for 5 minutes. Remove the cover and cook, stirring frequently, until the grits are just tender, about 20 to 25 minutes. Add black pepper, garlic powder, and paprika and cook, stirring occasionally, until the grits are smooth and tender.
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Turn off the heat. Add in the butter and 1 cup cheese; stir until combined and melted. Taste and season if necessary.
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In a bowl, add a couple of tablespoons of the hot grits to the lightly beaten eggs to temper, stirring in one tablespoon at a time. Add the tempered egg mix to the pot of grits.
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Pour grits into the prepared dish and top with remaining cheese.
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Bake, uncovered, 45 to 50 minutes until set and the cheese is browned. Allow to cool for 5 minutes before serving. Garnish with chives and parsley.
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