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Southern grits casserole

Southern Grits Casserole Recipe

Rachid Yousfi
If you're looking for a comforting, flavorful dish that’s easy to make and perfect for feeding a crowd, this Southern grits casserole will hit the spot every time. With its rich, cheesy goodness and versatile flavors, it’s sure to become a go-to recipe in your kitchen.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine the Southern United States
Servings 8 servings
Calories 320 kcal

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Casserole dish
  • Whisk or spoon for mixing
  • Measuring cups and spoons
  • knife and chopping board

Ingredients
  

  • 1 cup stone-ground grits
  • 2 cups milk
  • 1 cup shredded sharp cheddar cheese
  • ½ cup unsalted butter
  • 2 large eggs
  • 1 small onion
  • 2 cloves garlic
  • ½ teaspoon salt
  • ¼ teaspoon  black pepper
  • ¼ teaspoon  paprika
  • ¼ teaspoon  cayenne pepper
  • ½ cup grated Parmesan cheese

Instructions
 

  • Cook the Grits: In a medium saucepan, bring 2 cups of milk to a simmer over medium heat. Slowly stir in the grits, reduce the heat to low, and cook for about 20 minutes, stirring occasionally, until the grits are soft and thickened. If the mixture becomes too thick, add a little more milk to achieve a creamy consistency.
  • Prep the Vegetables: While the grits cook, melt 2 tablespoons of butter in a pan over medium heat. Sauté the chopped onion and garlic until fragrant and soft, about 5 minutes.
  • Combine Ingredients: Remove the grits from the heat and stir in the sautéed onion and garlic mixture. Add the remaining butter, shredded cheddar cheese, salt, black pepper, paprika, and cayenne pepper (if using). Mix well until the cheese is melted and the grits are creamy.
  • Add Eggs: Let the grits cool for a few minutes. In a small bowl, whisk the eggs and then stir them into the grits mixture until well combined.
  • cheese for an extra cheesy crust (optional).
  • Bake in the Oven: Preheat the oven to 350°F (175°C) and bake the casserole for 30-40 minutes, or until the top is golden brown and slightly crisp.
  • Serve: Let the casserole cool for a few minutes before serving. It can be enjoyed as a side dish or a main course!

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Notes

  • Use Stone-Ground Grits: For the best texture and flavor, use stone-ground grits rather than instant grits. They take longer to cook, but they have a richer, creamier texture that makes all the difference.
  • Don’t Overcook the Grits: Grits should be thick but still creamy. If they become too stiff while cooking, add more milk until you reach a smooth consistency.
  • Let the Grits Cool Before Adding Eggs: If you add the eggs to the hot grits right away, they can scramble. Let the grits cool for a few minutes before mixing in the eggs to prevent this.
  • Experiment with Cheeses: While sharp cheddar is the classic choice, you can mix in other cheeses like Monterey Jack, mozzarella, or even a little smoked Gouda for a different flavor profile.
  • Add a Topping: For a little extra texture and flavor, try topping your casserole with breadcrumbs or more cheese in the last 10 minutes of baking to create a golden, crispy crust.

Nutrition

Nutrition Facts
Southern Grits Casserole Recipe
Serving Size
 
250 g
Amount per Serving
Calories
320
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
12
g
75
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
105
mg
35
%
Sodium
 
446
mg
19
%
Potassium
 
150
mg
4
%
Carbohydrates
 
26
g
9
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
8
g
16
%
Vitamin A
 
4
IU
0
%
Vitamin C
 
600
mg
727
%
Calcium
 
3
mg
0
%
Iron
 
350
mg
1944
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Southern Grits Casserole
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