Baked Cheesy Grits Casserole Recipe

April 19, 2014

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.


  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Yield: 8 servings


  • 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


  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.


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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