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Cheddar Cheese Grits Casserole
Quick-cooking grits simmer in four cups of milk with half a cup of butter until thick, then two cups of sharp cheddar and a quarter cup of Parmesan melt in off the heat. One beaten egg goes in last, which gives the mixture enough structure to slice cleanly after baking. The edges firm and turn slightly golden while the center stays creamy. Ready in 60 minutes and serves 6 alongside roasted meats or as part of a brunch spread.
Equipment
- Oven
- Stovetop
- Saucepan
Ingredients
- 4 cups milk
- ½ cup butter
- 1 cup quick-cooking grits
- 1 large egg, lightly beaten
- 8 oz. sharp Cheddar cheese, shredded (2 cups)
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- 1 oz. Parmesan cheese, grated (about ¼ cup)
Instructions
- 1Preheat the oven to 350°F. Pour the milk into a large saucepan and heat over medium-high until it just reaches a boil. Slowly whisk in the butter and the quick-cooking grits to prevent lumps from forming.
- 2Lower the heat to a simmer. Whisk the mixture continuously for 5 to 7 minutes until the grits are thick and fully cooked, then remove the pan from the heat.
- 3Stir the lightly beaten egg, shredded sharp cheddar cheese, salt, and black pepper into the hot grits. The egg helps bind the casserole so it slices cleanly after baking. Transfer the mixture to a lightly greased 11 by 7-inch baking dish and scatter the grated parmesan cheese over the top.
- 4Cover the baking dish and bake for 35 to 40 minutes until the casserole is completely set.
Notes
- Cheese: Grate your own cheddar from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
- Make ahead: You can assemble the casserole up to a day in advance. Store it covered in the fridge, then add 5 to 10 minutes to the baking time.
- Reheat: Warm leftover slices in the microwave or a 300°F oven until heated through.
