Description
Baked cheddar cheese grits casserole is a true Southern and Kentucky staple. It is a stick to your bones keeps you full all day kinda recipe! Made with local stone-ground grits, freshly shredded cheddar cheese, eggs, and whole milk, this dish bakes low and slow at 350°F for 45 minutes. It’s a crowd-pleasing favorite that fits right in at breakfast, brunch, or any holiday gathering. Serves 6-8.
Ingredients
Scale
- 2 Cups Whole Milk
- 2 Cups Water
- 1 Cup Local Stone Ground Grits
- 1 Teaspoon Salt
- 1/4 Cup Butter
- 4 Eggs - whisked
- 8 Ounces Cheddar Cheese - shredded and divided
Instructions
- Preheat your oven to 350°F. Lightly grease a 9x13 baking dish and set aside.
- In a large saucepan, bring the milk, water, and salt to a gentle boil over medium heat.
- Slowly whisk in the stone-ground grits, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring often, until thickened and creamy (about 20–25 minutes).
- Remove the pan from the heat and stir in the butter until melted.
- Temper the whisked eggs by adding a spoonful of hot grits into the eggs while whisking, then slowly pour the egg mixture back into the grits, stirring constantly.
- Stir in half of the shredded cheddar cheese until smooth and combined.
- Pour the grits mixture into the prepared baking dish and spread evenly. Bake for 30 minutes.
- Remove and sprinkle the remaining cheese on top of the casserole. Place back into the oven to cook for another 15-20 minutes - just until the top is slightly golden, it's bubbling around the edges, and the middle is set.
- Remove and let cool for 5–10 minutes before serving.
- Prep Time: 5 minutes
- Cook Time: 1 hour 10 minutes
- Category: Breakfast - casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 312
- Sugar: 3.4 g
- Sodium: 540.9 mg
- Fat: 19.9 g
- Carbohydrates: 20.2 g
- Fiber: 0.3 g
- Protein: 13.4 g
- Cholesterol: 142.4 mg
