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Cheddar Cheese Grits Casserole
A staple of Southern Sunday suppers, this baked casserole transforms simple quick-cooking grits into a rich, comforting side dish. Sharp cheddar and parmesan melt together with butter and milk to create a deeply savory base. A lightly beaten egg gives the mixture a beautifully set, sliceable texture straight from the oven. It's hearty enough for a weekend brunch spread, yet simple enough to pair with roasted meats for dinner. You'll love how the edges get slightly golden while the center stays incredibly creamy.
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.