Easy Southern Cheese Grits Casserole

Modified: Nov 4, 2023 · Published: Apr 7, 2021 by Sharon Rigsby · 31 Comments

Cheese grits are about as Southern as it gets, and my easy, oven-baked Southern Cheese Grits Casserole recipe is true to its name. It’s easy, it’s creamy, and it’s cheesy. This make-ahead wonder is not only perfect for serving at an elegant holiday brunch, but it’s also ideal for a weekend breakfast with the family.

Cheese grits are the ultimate comfort food and a staple in the South. If you have never had them, well, let’s just say you don’t know what you’re missing. I’ve been eating them all of my life, and I have to say they are hands down my favorite breakfast food!

This flavor-packed Southern Cheese Grits Casserole starts with my basic recipe for cheese grits. With the addition of a few ingredients, it is transformed into an incredible company-worthy, make-ahead casserole that can feed a crowd.

Why you will love this recipe:

Grits are inexpensive, quick, nutritious, gluten-free, and easy to make.
They are versatile; not only are they perfect for breakfast, but you can also serve them for lunch or dinner.
Grits are an excellent substitute for their cousin polenta, mashed potatoes, rice, or any starch or grain. They are delicious all by themselves or topped with bacon, ham or sausage, barbecue pork, shrimp, beef short ribs, tomatoes, or spinach; you get the picture.

Here’s what you will need:

Quick or regular grits – are the star of this show. Fancier stone-ground grits are great, but for this recipe, quick grits reign supreme!
Sharp cheddar cheese – adds cheesy goodness to this dish. Other cheeses or blends can be substituted but will change the flavor and texture. My favorite substitutions are gruyere or a Mexican or Italian blend.
Milk – adds a creamy element to this casserole. While this recipe calls for whole milk if you don’t mind the calories, half-and-half or even heavy cream make it even richer and creamier.
Butter – sweet cream butter adds wonderful flavor and smoothness.
Worcestershire sauce – adds an umami or deep savory flavor and is an unexpected but essential element in this recipe.
Kosher salt, garlic powder, and ground red pepper – are seasonings that work together to enhance this dish’s flavors and bring them together.
Eggs – not only add flavor, richness, and moisture, but they also help bind the casserole ingredients together.
Parmesan cheese – not only tops this casserole and gives it a beautiful crust on top, but it also adds a rich nutty flavor.
Paprika (not pictured and optional)- adds just a touch of smokiness and a nice bright pop of color to the dish.

Here’s how to make it:

Gather the ingredients and preheat the oven to 350 degrees F.
Add water and salt to a large saucepan over high heat and bring to a boil. Add the grits and mix well, and bring back to a boil. Reduce the heat to low and simmer covered for five minutes. Stir frequently to prevent lumps.
Remove from the heat and add the cheddar cheese, milk, butter, Worcestershire sauce, ground red pepper, and garlic powder. Stir until everything is combined and the cheese and butter have melted.
Lightly beat the eggs and add to the grits. Continue stirring until they are thoroughly mixed in with the other ingredients.
Spray a two-quart baking dish with non-stick cooking spray and pour in the mixture.
Sprinkle the parmesan cheese evenly over the top and, if desired, garnish with a pinch of paprika.
Bake uncovered for one hour. Let the casserole stand for five to ten minutes before serving.

Frequently asked questions:

What are grits:

Besides being a southern staple, the simplest answer is grits are ground-up kernels of white corn. There are three main types: stone-ground, quick or regular, and instant. You can make quick or regular grits in about ten minutes. They are my favorite, and I prefer the finer texture.

Stone-ground is made with a coarser grind and has a slightly more robust corn flavor. They take 40 to 50 minutes to cook and have seen a resurgence among the South’s elite chefs. Like craft beer, grits mills are springing up all over the place, and each claims to have the best. There is much disagreement about which type of grits is best. However, something almost every southern cook can agree on is to steer clear of instant grits!

Grits are always spelled with an “s,” whether it’s singular or plural. Except in the iconic movie “My Cousin Vinnie,” there is no such thing as a “grit.”

What to serve with this casserole?

This Cheese Grits Casserole pairs beautifully with seafood. I especially like to serve it with my Southern Fried Fish and Pan-Fried Shrimp. It is also delicious with my Fried Oysters, Blackened Grouper, Pecan Crusted Fish, Blackened Mahi-Mahi, and Fried Spanish Mackeral Nuggets.

Can this casserole be made ahead?

Yes, you can make it up to 24 hours ahead; follow the directions, but do not bake it. Store it covered in the refrigerator. When you are ready to bake, take it out of the fridge at least 30 minutes beforehand to reach room temperature, and bake as directed.

What can I do with leftovers?

If you have leftovers, store them covered in the refrigerator for up to four days. They do thicken once they cool, so to reheat, place them in a saucepan over low heat along with a few tablespoons of milk, water, or chicken broth and heat and stir until they are smooth and creamy. Do not try to reheat them without adding a little extra liquid.

You can also reheat them in the microwave. To do so, place them in a microwave-safe bowl, top with about a teaspoon of milk, water, or chicken broth, and microwave for 30 seconds to one minute. Check to see if they are hot enough; if not, microwave for an additional 30 seconds.

Leftovers can also be frozen for several months if stored in an airtight container in your freezer. Let them thaw overnight in the fridge and reheat using the reheating directions for the stovetop or microwave above.

Sharon’s tips:

Feel free to substitute any hard cheese or a combination of cheeses you like or have on hand for the cheddar. Gruyere is a popular substitute.

If you are a cheese lover like me, you can add up to two more cups. It will just be our little secret!

When adding the paprika, it works out much better if you pour a little in your hand and take a pinch with your fingers to sprinkle over the dish. If you add it straight from the spice jar, it’s easy to pour on too much.

You can substitute half and half or heavy cream for the milk in this recipe.

If you really want to wow your guests, add a few slices of cooked and crumbled bacon before serving.

The directions on the packages of regular or quick grits say to cook them for five to seven minutes. In this recipe, you only have to cook them for five minutes on the stove because they will continue cooking in the oven. When making regular grits, I recommend increasing the cooking time to ten to fifteen minutes for the best taste and texture.

The biggest mistake folks make when cooking grits is not adding enough salt. Salt enhances and brings out the corn flavor. If you have ever had bland grits, it probably didn’t have enough salt.

While hand grating your cheese is necessary for some recipes, packaged shredded cheese works fine in this recipe.

More great Southern recipes:

If you like grits as we do, you also might want to try these recipes that are made with regular or quick grits: Southern Cheese Grits, Cajun Shrimp and Grits, Make-Ahead Sausage and Grits Casserole, Southern BBQ Shrimp and Cheese Grits, and Southern Spicy Tomato Cheese Grits.

My Southern Crock-Pot Easy Cheesy Grits is made with stone-ground grits.

If you are looking for other popular Southern recipes, check out these delicious favorites: Southern Potato Salad, Southern Pecan Praline Cake, Southern Style Blue Crab Cakes, Southern Mac and Cheese, Southern Squash Casserole, and Easy Classic Southern Tomato Pie.

Intrigued and want more? Check out all of my Southern Recipes here.

★ If you make this recipe, please give it a star rating below and let me know how you liked it.

Thanks for visiting Grits and Pinecones!

📋 Recipe:

**This recipe was originally published on April 4, 2017. It was republished on June 30, 2020, with reformatted and expanded directions and tips, and republished again on April 6, 2021, with new photos, a “how-to” video, and the addition of a FAQ section.

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Easy Southern Cheese Grits Casserole

Why you will love this recipe:

Here’s what you will need:

Here’s how to make it: