Cheese Grits Casserole


Adapted from Bon Appetit, Y'all by Virginia Willis

This simple casserole is a familiar dish in the South. It is an absolute standard at potlucks, brunches, weddings, and yes, funerals. Casseroles are the salve that heals a Southerner’s wounded soul. It can be treated as a side dish, held for hours in a low oven with few ill effects, and the leftovers reheat wonderfully.

This dish serves six to eight people, more than most of the recipes in this book. Use this recipe as a guide and make it your own. Add more jalapeño to give it some real heat, or switch up the cheeses and try adding freshly grated Parmigiano-Reggiano, Gruyere, or white Cheddar.


2 tablespoons unsalted butter, plus more for the dish
2 cups water
2 cups whole milk
1 cup stone-ground or coarse-ground grits
Coarse salt and freshly ground black pepper
1 1/2 cups grated sharp Cheddar cheese (about 6 ounces)
4 large eggs, lightly beaten
1/4 teaspoon cayenne pepper
1 jalapeño chile, seeded and finely chopped
2 green onions, white and green parts, chopped


Preheat the oven to 350°F. Butter a large casserole.

In a large heavy-bottomed saucepan, combine the water and milk and bring to a boil over medium-high heat. Stir in the grits and return to a boil. Season with salt and pepper. Decrease the heat to low, and simmer until creamy and thick, 45 to 60 minutes. Remove from the heat. Add the cheese and 2 tablespoons butter.

Taste and adjust for seasoning with salt and pepper and stir to combine. Add the eggs, cayenne, jalapeño, and green onions and stir until well incorporated. Spoon the mixture into the prepared casserole. Bake until bubbly and golden brown, about 1 hour. Remove to a rack to cool slightly before serving.


Yield: Serves 6 to 8

Recipes: Side Dishes, Grits, Dairy, Kosher

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Side Dishes