BEST Cheese Grits Casserole (with Quick Grits)

Why You’ll Love It

Grits are similar to other grains and tofu in that it’s a neutral base that readily takes on the flavor of the surrounding ingredients. So it’s the perfect starting point for a delicious side dish.

• The ingredients used here, are pantry staples and easy to find.
• This dish is quick and easy to prepare with only six ingredients.
• You can make-ahead and then bake just before company arrives.
• It’s versatile. Serve it for breakfast, brunch, luncheons, and dinner.
• This is comfort food at its best. It’s rich and satisfying but won’t leave you feeling heavy.

Ingredients

You just need these 6 ingredients for the best cheesy grits casserole. You’ll pre cook the grits according to the package directions using 4 cups of water and 1/4 teaspoon of salt.

• Quick grits. Do not use instant for this recipe. Use quick-cooking grits and cook them similarly to rice for about 5 minutes.
• Velveeta cheese. You only need half of a 16-ounce loaf, but the easy melting and creaminess of this product makes this casserole superb! Cut the cheese brick into 1-inch squares.
• Cheddar cheese. It’s best to use a block of sharp or extra sharp and shred your own. Shredded cheese combined with the Velveeta is a marriage made in heaven. You can try substituting other cheese too, like gruyere, smoked gouda, even pepper jack.
• Eggs. Use room temperature eggs if you can, and lightly beat them. You can put them in a bowl of hot water (not boiling) for 5 to 10 minutes to bring the temperature down. Eggs add moisture and help bind the casserole together.
• Butter. Unsalted sweet cream butter gives this dish rich flavor. Cut it into thin pats so it melts easily. If you only have salted butter eliminate the salt used in the cooking water for the grits.
• Milk. Let it sit at room temperature for at least 30 minutes if you can, or warm it in the microwave for 30 seconds. Milk helps add creaminess as it combines with the other ingredients. I like to use 2% or whole milk for this recipe but skim will also work. For super creamy grits use half-and-half.

How to Make It

1. Gather and prep the ingredients and preheat the oven to 325 degrees.
2. Add water to a large saucepan over high heat and bring to a boil. Add salt.
3. Add the grits and whisk well. Bring grits back to a boil then reduce the heat to low and simmer covered for five minutes. Stir with a whisk frequently to prevent lumps.
4. Remove pan from heat and add butter and cheeses; stir until mostly melted. Add milk and stir to integrate.
5. Use a spoon to drizzle some of the grits mixture into the beaten eggs. This will help temper the eggs (warm them up) so they don’t scramble when added to the grits.
6. Pour the eggs into the grits and cheese mixture and combine well.
7. Pour into a two-quart baking dish and bake 30-45 minutes at 325 degrees, or until the center is only slightly jiggly.
8. Remove the casserole and let it sit for five to ten minutes before serving so it can firm and set as it cools.

Make Ahead

Prepare it up to 24 hours ahead but do not bake. Cover and refrigerate until ready to bake. Take it out of the fridge and place it into a cold oven. Turn oven on to preheat and cook as directed, adding 5 to 10 minutes if necessary.

If the oven is already hot, let the casserole sit at room temperature for at least 30 minutes so the cold dish doesn’t go directly into a hot oven, as the temperature shock can cause it to break.

Storage and Leftovers

Store: Cover and refrigerate leftovers for up to 5 days.

Reheat: Heat individual portions in the microwave in 30 second intervals until heated through.

What to Eat With Grits

Grits casserole makes a great side dish for breakfast or dinner. You can position them similarly to my lamb chops with goat cheese polenta, or serve them with one of these dishes.