Grits Casserole

Cheese grits casserole is a classic comfort food dish that’s perfect any time of year. The versatile side dish can be paired with a variety of entrees, like boiled shrimp, braised short ribs or grilled steak. It’s hearty and creamy, with a silky texture that’s not too heavy or clumpy. For best results, be sure to whisk the grits thoroughly and simmer gently over medium heat to prevent clumping. Once the grits are thickened, they’ll get piled into a casserole dish to bake until the edges are golden and crunchy.

Ingredients for Grits Casserole

• Old-fashioned grits: Old-fashioned grits are also known as regular grits; they’re medium-ground, so they have a coarse, toothsome texture.
• Milk: Milk helps add necessary creaminess to this grits recipe, without causing the mixture to get too thick or chunky.
• Butter: Rich and savory, butter is a great way to add deep flavor and creamy texture. In this recipe for grits casserole we melt the butter ahead of time to make sure it incorporates evenly and thoroughly throughout the grits.
• Eggs: The eggs act as a binding agent and give the casserole a firm and cohesive structure.
• Cheddar cheese: Our favorite type of cheese to use for grits casserole is cheddar. It’s pungent and tangy with an easily shredded texture that melts without getting clumpy.
• Worcestershire sauce: This is a cheesy, rich dish, so Worcestershire sauce adds a bit of tangy umami flavor. Sweet, salty and complex, a few dashes of Worcestershire sauce go a long way in this recipe.
• Cayenne pepper: Strong, spicy and earthy, this ground spice is easy to incorporate into casserole dishes like this one. It adds a perfect amount of fiery heat to the rich and creamy dish.
• Paprika: Paprika can be sweet or slightly smoky, so feel free to use either version here. The warm spice adds earthy, peppery flavor without making this cheese grits casserole too spicy.

Directions

Step 1: Simmer the grits

Grits Casserole Variations

• Add a crunchy topping: This grits recipe is cheesy and creamy, so a crunchy topping would be a fun way to add some texture. Once you’ve layered the grits into your prepared casserole dish, sprinkle the tops with seasoned bread crumbs or store-bought crispy onions. Continue to bake as outlined in the recipe.
• Throw in some diced jalapenos: If you like spice, this cheese grits casserole recipe is the perfect place to add in some heat. Try mixing some diced jalapenos into the grits in Step 2. You can add as much or as little of the seeds as you like.

How to Store Grits Casserole

This cheese grits casserole recipe can easily be stored in the refrigerator. Simply let it come to room temperature, then cover the casserole dish with aluminum foil or plastic wrap. Transfer to the refrigerator and store for three to four days.

Can you freeze grits casserole?

This cheese grits casserole recipe can absolutely be frozen and reheated for later use. After cooking, simply let the casserole come to room temperature, then cover it tightly with aluminum foil and pop it in the freezer. Be sure to check that your casserole dish is freezer safe before putting it in the freezer. For easier reheating, you can even portion out the grits into smaller containers—like a muffin pan or deli containers—then label and freeze them as usual.

Grits Casserole Tips

Can you use different types of cheese?

You can certainly use different types of cheese in this grits casserole recipe. Pepper jack would be a great way to add bold flavor and vibrant heat, or a mild, meltable American cheese would work nicely too.

Can I add any meat to this grits casserole recipe?

Adding meat is a great way to bulk up this dish with extra flavor and body. Diced ham or crumbled bacon are both great choices. They add sweet, smoky flavor and toothsome, meaty texture.

Why do you cook these grits with milk and water?

Using a combination of milk and water helps us achieve an ideal consistency for this cheese grits casserole recipe. Milk adds creaminess, while water ensures that the grits aren’t too thick and clumpy. Using a combination of the two leaves us with silky grits that aren’t too heavy.