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Cheese ‘n’ Grits Casserole

Grits are a staple in southern cooking. Serve this as a brunch item with bacon or as a side dish for dinner.—Jennifer Wallis, Goldsboro, North Carolina
  • Total Time
    Prep: 10 min. Bake: 30 min. + standing
  • Makes
    8 servings


  • 4 cups water
  • 1 cup uncooked old-fashioned grits
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • 1/4 cup butter, melted
  • 2 large eggs, lightly beaten
  • 1 cup shredded cheddar cheese
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon paprika


  • Preheat oven to 350°. In a large saucepan, bring water to a boil. Slowly stir in grits and salt. Reduce heat; cover and simmer until thickened, 5-7 minutes. Cool slightly. Gradually whisk in milk, butter and eggs. Stir in cheese, Worcestershire sauce and cayenne.
  • Transfer to a greased 2-qt. baking dish. Sprinkle with paprika. Bake, uncovered, until bubbly, 30-35 minutes. Let stand 10 minutes before serving.
Nutrition Facts
3/4 cup: 202 calories, 12g fat (7g saturated fat), 86mg cholesterol, 335mg sodium, 17g carbohydrate (1g sugars, 0 fiber), 7g protein.

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  • Tim
    May 10, 2020

    Added some finely chopped garlic (1 large clove), 1/3 of a red bell pepper (finely chopped) and 1 finely chopped jalapeño. Sautéd these ahead of time in a little bacon grease. Stirred into grits when adding milk, eggs, cheese. Skipped Worcester and cayenne. Cooked and then served it alongside broiled crab cakes. Awesome!

  • GrammaMJ
    Jan 15, 2020

    Cook the grits until VERY thick. The eggs will thin them out until they are baked. Proportions of ingredients are good. For spicy cheese grits, I add a tablespoon of chopped canned jalapenos with the brine and a dash of hot sauce. YUM!! Also, I have stirred in cooked sausage and onion for a full breakfast casserole. Never any left!

  • wingenrothj
    May 7, 2015

    This was the first time I made cheese grits. WOW what a great recipe--

  • jmkasprak
    Oct 1, 2011

    These grits were so very flavorful, and the best part was I didn't have to stand at the stove and stir them as long as the cheesy grits recipe I normally use. My grits were a bit soupy even after letting them stand for 10 minutes, but I was using a Pampered Chef stone baking dish, so maybe it needed to cool longer. Next time I'll just use a glass dish.

  • Trish725
    Mar 24, 2009

    I sprinkled some extra cheese on top...yum! I used sharp cheddar.