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 Southโs 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.
โ If you make this recipe, please give it a star rating below and let me know how you liked it.
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Southern Cheese Grits Casserole Recipe
Ingredients
- 4 cups water
- 1 teaspoon kosher salt
- 1 cup quick-cooking grits not instant
- 2 cups shredded sharp cheddar cheese
- โ cup milk
- โ cup unsalted butter
- 1 teaspoon Worcestershire sauce
- ยผ teaspoon ground red pepper
- 1 teaspoon garlic powder
- 4 large eggs lightly beaten
- ยฝ cup grated parmesan cheese grated
- Optional garnish - pinch of paprika
Instructions
- Preheat the oven to 350 degrees.
- 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.
- Add the eggs and 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 garnish with a pinch of paprika.
- Bake uncovered for one hour. Let the casserole stand for five to ten minutes before serving.
Notes
Nutrition
**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.
Jaime
Do you happen to know, if it would cook the same if I added diced ham to it?
Sharon Rigsby
Hi Jaime, you should be fine with adding a handful of ham. You might want to use a paper towel to pat off any moisture on the ham, but I can’t think of any other reason it wouldn’t work.
All the best,
Sharon
Kristen
I made this this morning and followed the directions exactly and my grits turned out to be a watery mess. I made them yesterday and then went to bake them this morning (leaving them out for 30 minutes before sticking them in the oven) and the grits just never firmed up. It was a big disappointment that ended up in the trash. I may try the recipe again and bake it immediately to see if thereโs any difference.
Sharon Rigsby
Hi Kristen, Iโm so sorry your casserole didnโt turn out! I know how disappointing it is to spend time on a dish and not have it turn out! Iโm trying to figure out what could have gone wrong.
When you made the grits before you added the eggs and other ingredients were they thick or thin? Also, I want to confirm you used quick grits and not instant or regular grits?
Brenda
These are delicious. Can you double the recipe ? Making them for a shower, didnโt know if I could use a 9x 13 pan
Sharon Rigsby
Hi Brenda,
Iโm so glad you like them! Yes, just double the recipe and they ought to fit perfectly in a 9×13 pan.
All the best!
Sharon
Jennifer M
What’s the best way to make this ahead of time?
Thanks!
Sharon Rigsby
Hey Jennifer, to make it ahead, follow the directions, but do not bake it. Store it covered in the refrigerator for up to 24 hours. 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.
I hope you enjoy it!
Sharon
Linger
I do love all of your Southern recipes Sharon. And that you took grits and made a casserole elevates them in my opinion to a whole new dimension. What a great make-ahead dish. Those are the best especially if you want to serve it for brunch. Thanks so much.
Ashley Lentini
Cheese Grits are probably my favorite food and these were AMAZING. Home Run!!
LeighAnn
Really enjoyed this! Great recipe!
J.A.Watson
I have lost count of the number of times I’ve made this recipe. So good and so easy!
Dana
Can this be mixed up and left in the refrigerator overnight? So any adjustments need to be made? Ie should the eggs be added right before baking?
Gritsandpinecones
Hi Dana,
I have never tried making it ahead like that, but I think you would want to go ahead and add the eggs in while the grits are still warm to make it easier to mix everything well. Then cover and refrigerate it. I would also take it out of the fridge about an hour before you plan to bake it to allow it to come to room temperature and then bake as directed. Good luck and let me know how it turns out.
All my best,
Sharon
Mariah Nowlin
Oh Sharon – you have really found the next level with cheese grits. I’ve made them for years with my mom’s recipe and I have to say, these are the most flavorful, complex, delicious cheese grits I’ve ever made. Kudos to you – this is just amazing, next level stuff. Thanks.
Gritsandpinecones
Hi Mariah,
Thank you so much for your sweet comment! I have to say, you made my day! So glad you enjoyed the grits!
All my best,
Sharon
Renee
Hello,
Whatโs the purpose of the eggs? I am not a fan of adding eggs to anything but a cake or cupcakes. Could you substituted something for the eggs?
Gritsandpinecones
Hi Renee,
You can leave the eggs out if you like. Their only purpose is to set the grits mixture so that it is firm. The grits might be a little looser, but it shouldn’t affect the taste.
Hope this helps!
All my best,
Sharon
Melinda
This looks terrific! Is it possible to make ahead? I will have to double recipe so will I need two 9×13 casserole dishes? Family will be coming immediately after church and canโt wait an hour for it to bake.
Thank you,
Melinda
Gritsandpinecones
Hi Melinda, I have never baked it ahead, so I can’t say for sure how it would turn out. If you do decide to do it ahead, I think the best way would be to bake it in the morning before you leave for church and then cover it with foil and leave it out. I would not refrigerate it. Then you might just have to reheat it for 15-20 minutes before serving it. Please let me know how it turns out!
All my best!
Sharon
Gritsandpinecones
Hi Melinda, I just noticed you also asked about the size of baking dish to use if you double the recipe. A 9×13 dish usually holds 3-quarts. This recipe calls for a 2-quart dish and it just fits. If you double the recipe you will have 4-quarts so you could use 1 9×13 dish and a smaller one, or 2-9×9 inch dishes. Hope this helps!
Sharon
Joann
Can this recipe be made in a thirteen by nine casserole or should I double it? Thank you!
Gritsandpinecones
Hi Joann, yes, you can make it in a 9×13 inch casserole dish. Whether you double the recipe or not depends on how many folks you are feeding. This recipe should make about 8 medium size servings. Hope this helps!
Sharon
Joann
Yes,it does. Thanks so much!
Jennifer
I made this tonight and it was wonderful. Ive always been a fan of this casserole & its so easy to put together. I did substitute 2 cups of the water for chicken broth and added more cheese to the top. So good!
Gritsandpinecones
Hi Jennifer, thanks so much for letting me know and I’m so glad you enjoyed it.
More cheese is always a good thing!
All my best,
Sharon
Josette
I really would like to know if this casserole can be frozen. I want to make it for families when a loved one passes away.
Gritsandpinecones
Hi Josette, that is such a sweet thought but I have never frozen a cheese grits casserole so I can’t speak from experience. I did look online and several websites do say that they freeze well. So, if you decide to try it, please come back and leave a comment to let me and my other readers know how it did. I would also recommend letting the casserole thaw out overnight in the refrigerator before baking it.
All my best, Sharon
Pat padgett
Try freezing one.. See if it works!!!
Velva
Oh Sharon, this looks delicious! We are breaking food tradition this Easter and shying away from our annual baked ham. We are tossing it in for BBQ ribs! I think your Southern Cheese Grits Casserole would make for a great side dish.
Velva
Gritsandpinecones
Thanks Velva! You are such a rebel!