Cheesy Grits Casserole

This recipe was originally shared with me on a St. Patrick’s Day brunch a few years ago, so I decided last year to venture into the recipe myself.  I made grits for the first time a year ago St. Patrick’s day, and yet served them to guests. (I guess I had faith in myself, but it worked!)  So I am making this decadent dish again for St. Patrick’s Day. This dish is served as a great side for almost any get together, day or night. 

Preheat oven to 350 degrees. 

Bring 6 cups chicken broth, pinch of salt and pepper to a boil.  

(Note: This is homemade broth! I just bought a pre-cooked chicken, used the meat, then boiled this with water at a low temperature for a few hours. Add a little salt and pepper to flavor. Drain bones and chill. Freeze for future use.) 

Grits, uncooked

Add in 2 cups quick cook grits and whisk until combined. Reduce the heat to low and simmer until thick, about 5-7 minutes.  

While cooking, cut 16 oz of cheddar into cubes, reserving 1/4 to shred for the top. 

Add the cubes, 1/2 cup milk, and stir. Then slowly add the 4 whisked eggs and 1/2 stick of melted butter, stirring until they are combined. 

Pour grits mixture into your greased 13×9 baking dish.  Sprinkle with shredded cheddar. 

Bake for 35-40 minutes or until set. 

(To make ahead the night before:  Once you’ve poured grits mixture into the baking dish, cover and place in the fridge over night.  The next day, remove plastic wrap and place in the oven for 50-60 minutes until the center of the casserole is set.) 

Let cool slightly before serving.  Yum! 

Cheesy Grits Casserole

6 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
2 cups grits (quick)
16 ounces Cheddar, cubed
1/2 cup milk
4 large eggs, beaten
1/2 cup (1 stick) unsalted butter
8 ounces grated sharp white Cheddar

Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.

Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 5 to 7 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.

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