Cheesy Grits Casserole with Sharp Cheddar

Cheesy Grits Casserole with Sharp Cheddar

Creamy stone-ground grits baked with sharp cheddar into a golden, custardy casserole.

Total 1 hr 15 min Makes 8 servings Calories 342/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

This casserole starts with grits simmered until thick, then enriched with eggs, butter, and sharp cheddar before baking to a set, slightly puffed finish with a crisp cheesy top. It works as a brunch centerpiece alongside ham or bacon, or as a side for weeknight dinners.

Ingredients

  • 4 cups water
  • 1 teaspoon salt
  • 1 cup stone-ground grits
  • 4 tablespoons unsalted butter
  • 3 cups sharp cheddar cheese, shredded
  • 3 large eggs, beaten
  • 1 cup whole milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon black pepper
  • 1 cooking spray, for greasing pan

Method

  1. Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.

  2. In a 6-quart saucepan, bring the water and salt to a boil over high heat.

  3. Whisk in the grits, reduce heat to low, and simmer, stirring often, until thick and creamy.

  4. Remove the grits from heat and stir in the butter and 2 cups of the cheddar cheese until melted and smooth.

  5. In a small bowl, whisk together the eggs, milk, garlic powder, hot sauce, and black pepper.

  6. Gradually stir the egg mixture into the warm grits, mixing until fully combined.

  7. Pour the mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining 1 cup of cheddar over the top.

  8. Bake until the casserole is set in the center and the top is golden, 40 to 45 minutes.

  9. Let the casserole rest for 10 minutes before serving.

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★ 3.9 (1)

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    Cheesy Grits Casserole with Sharp Cheddar

    This casserole starts with grits simmered until thick, then enriched with eggs, butter, and sharp cheddar before baking to a set, slightly puffed finish with a crisp cheesy top. It works as a brunch centerpiece alongside ham or bacon, or as a side for weeknight dinners.

    1 hr 15 min 8 servings 342 cal

    Ingredients

    • 4 cups water
    • 1 teaspoon salt
    • 1 cup stone-ground grits
    • 4 tablespoons unsalted butter
    • 3 cups sharp cheddar cheese, shredded
    • 3 large eggs, beaten
    • 1 cup whole milk
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon hot sauce
    • 1/4 teaspoon black pepper
    • 1 cooking spray, for greasing pan

    Method

    1. 1

      Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.

    2. 2

      In a 6-quart saucepan, bring the water and salt to a boil over high heat.

    3. 3

      Whisk in the grits, reduce heat to low, and simmer, stirring often, until thick and creamy.

    4. 4

      Remove the grits from heat and stir in the butter and 2 cups of the cheddar cheese until melted and smooth.

    5. 5

      In a small bowl, whisk together the eggs, milk, garlic powder, hot sauce, and black pepper.

    6. 6

      Gradually stir the egg mixture into the warm grits, mixing until fully combined.

    7. 7

      Pour the mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining 1 cup of cheddar over the top.

    8. 8

      Bake until the casserole is set in the center and the top is golden, 40 to 45 minutes.

    9. 9

      Let the casserole rest for 10 minutes before serving.