Golden Grits Casserole

SERVES: 6

COOK TIME: 40 Min

There's more than one way to serve this Southern classic. Try our Golden Grits Casserole, our baked version of grits that's a delicious golden treat!

What You'll Need

3 1/2 cups water
1 cup white or yellow grits
1 cup (4 ounces) shredded sharp Cheddar cheese
6 tablespoons (3/4 stick) butter, softened
2/3 cup milk
3 eggs, beaten
2 tablespoons Worcestershire sauce
1/8 teaspoon ground red pepper
1 teaspoon salt
1/4 teaspoon black pepper

What to Do

Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray; set aside.
In a large saucepan, bring water to a boil over high heat. Add grits and cook 5 to 8 minutes, or until water is absorbed and mixture is very thick, stirring constantly.
Remove saucepan from heat and add cheese and butter; stir until melted and well combined. Stir in remaining ingredients until well blended, then spoon into baking dish.
Bake 30 to 35 minutes, or until light golden.

Notes

If you want even more classic Southern recipes, be sure to check out our free eCookbook, Down-Home Cookin': 24 Easy Southern Favorites.

Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value *
Calories 328
Calories from Fat 190
Total Fat 21g 33 %
Saturated Fat 12g 62 %
Trans Fat 0.5g 0 %
Protein 11g 22 %

Amount Per Serving % Daily Value *
Cholesterol 145mg 48 %
Sodium 714mg 30 %
Total Carbohydrates 23g 8 %
Dietary Fiber 1.2g 5 %
Sugars 2.3g 0 %

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Morehouse17

Mar 28, 2018

Grits are my favorite breakfast side dish and I could eat them every day. I typically prepare them by boiling water, because of how quick they are ready. Going the extra mile and placing them in the oven may be my new way to have grits. I will try this recipe this weekend.

Delphine Bryant

Mar 17, 2018

I like this grits recipe. It just takes my cheese grits to a new level. This will be the perfect side to present when family comes to town. This is the opportunity to dress up a simple breakfast side dish.

jiggitts

Sep 19, 2016

Disregard Bad Bruce's comment. Corn meal is not grits. Grits are made from hominy. If the corn has not been processed into hominy, all you have is corn meal. Cooked corn meal is called mush or polenta.

bad bruce

Sep 05, 2014

You can use plain corn meal, stone ground is best. Same as grits.

violetg 9849051

Aug 07, 2014

I am Canadian and in my Province we don't have Grits are there any substitute?

Test Kitchen Team

Aug 08, 2014

Hello! Unfortunately, there is no substitute for grits in this casserole.

AUDIOMIND

Sep 02, 2016

http//www.ansonmills.com/products - Best Stone Ground grits around. You'll thank me later.

glendamelvin 24768 08

Aug 07, 2014

How do you combine the hot grits and raw eggs and not have them becoming scrambled?

Test Kitchen Team

Aug 08, 2014

Hi Glenda! The eggs should be lightly beaten first. Before you add them to the mixture, you add cheese, milk, and butter. These ingredients help prevent it from scrambling.

Tater salad

Feb 04, 2014

AMAZING! ALSO TRIED IT WITH MOZZARELLA,PECCORINO ROMANO CHEESE AND ITALIAN SAUSAGE. GARLIC IS A MUST.

beebeejean1953 829 9193

Jun 30, 2013

I started putting egg and cooked crumbled sausage two years ago, at the last two min of cooking the grits. They are fluffier and lots of taste. The Little Lady I was the caretaker off really loved them as well. Some of the other family members liked it this way as well. Quick and easy. Haven't tried the Casserole yet sounds pretty good. It's only me now, can you freeze the left overs?

MrSoul

May 15, 2013

Good basic recipe. Add some crumbled cooked country sausage and a teaspoon of minced garlic and, oh yeah, more cheese, and you got a great dish that beats mac/cheese any day south of the Mason Dixon. And for all you worry warts about nutritional value... just enjoy!!