Cheese Grits are about as Southern as it gets, and this delicious Southern Cheese Grits Casserole is a perfect side dish for everything from an Easter or Mother's Day Brunch to a weekday breakfast.
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.
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Notes
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.