Apr19

Baked Cheesy Grits Casserole Recipe

Baked Cheesy Grits Casserole Recipe

Prep Time: 10 minutes

Cook Time: 60 minutes

Yield: 8 servings

Baked Cheesy Grits Casserole Recipe

Grits are beloved in the South, but somewhat under-appreciated in many other parts of the country. This easy and rich casserole is sure to be a crowd pleaser no matter where it’s served! It’s the ultimate breakfast comfort food, but is also wonderful served as a side dish in place of mashed potatoes, rice or polenta.

Ingredients

3 Tablespoons unsalted butter

1 1/4 cups chopped onion

2 teaspoons minced garlic

4 1/2 cups water

1 1/2 cups heavy cream

1 1/4 teaspoons salt

1 1/2 cups old-fashioned grits

8 ounces sharp cheddar cheese, shredded (2 cups), divided

4 large eggs, lightly beaten

1 teaspoon cayenne pepper sauce (or more to taste)

1/4 teaspoon ground black pepper

Garnish: snipped chives

Instructions

  1. Heat oven to 350 degrees F.
  2. Grease a shallow 3-quart baking dish with butter or coat with non-stick cooking spray.
  3. Melt butter in a 4 to 5-quart, preferably nonstick, saucepan. Add onion and sauté over medium heat until tender, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add water, cream and salt and bring to a boil over medium-high heat. Slowly whisk in grits; reduce heat to low and cook uncovered, whisking occasionally, until thickened, about 15 minutes.
  4. Remove from heat and stir in 1 cup of the cheese, the eggs, pepper sauce and ground black pepper. Pour into baking dish and sprinkle with remaining 1 cup cheese. Bake 35 to 45 minutes until golden and slightly puffed.

Notes

The grits can be made and put into the baking dish and refrigerated 1 day ahead. Just let come to room temperature before baking. Serving a smaller crowd? This recipe can be halved and baked in a shallow 1 1/2-quart baking dish.

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Terry Grieco Kenny

is a recipe developer, food writer and food stylist. As a magazine food editor in NYC, she developed and styled hundreds (if not thousands!) of recipes, and has contributed to over 15 cookbooks and 10 magazines. It may sound like a super-busy life, but with her only son Jack now away at college, cooking up a storm in the kitchen certainly helps take her mind off the empty nest blues!

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