Cheddar Cheese Grits Casserole
Rich, comforting, and irresistibly cheesy, this Cheddar Cheese Grits Casserole is a Southern classic elevated to perfection. Made with creamy stone-ground grits, sharp cheddar cheese, and a touch of paprika for a subtle kick, this dish achieves the perfect balance of creamy and golden-baked goodness. The secret lies in whisking the milk and egg mixture into the buttery grits for a custardy texture, topped with a bubbly layer of cheddar for that satisfying crust. Ideal as a hearty side dish for brunch, dinner, or holiday gatherings, this casserole can be prepped in just 15 minutes and baked to perfection in under an hour. Garnish with fresh parsley for a pop of color, and serve to wow your guests with this soul-warming Southern favorite! Keywords: cheddar cheese grits casserole, cheesy grits recipe, Southern side dish, holiday casserole, baked grits.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups water
- 1 teaspoon salt
- 1 cup stone-ground grits
- 4 tablespoons unsalted butter
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk
- 2 large eggs
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons paprika
- 1 tablespoon optional garnish: chopped parsley
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 2-quart baking dish with butter or non-stick spray.
In a medium saucepan, bring the water and salt to a boil over medium-high heat.
Once boiling, slowly whisk in the grits to avoid clumping. Reduce the heat to low and cook for 15-20 minutes, stirring frequently, until thick and creamy.
Remove the saucepan from the heat and stir in the butter until fully melted.
Add 1 1/2 cups of the shredded cheddar cheese and mix until melted and well combined.
In a small bowl, whisk together the milk and eggs. Gradually stir the mixture into the grits, making sure to mix quickly to prevent the eggs from scrambling.
Season the grits mixture with ground black pepper and paprika, stirring to combine.
Pour the mixture into the prepared baking dish and spread it out evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top for a golden, cheesy crust.
Bake in the preheated oven for 35-40 minutes, or until the casserole is set and the top is bubbly and lightly browned.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Optional: Garnish with chopped parsley for a burst of color and freshness.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 4084 mg | 178% | |
| Total Carbohydrate | 173.2 g | 63% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 12.2 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 2047 mg | 157% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 995 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
