Cheesy Southern Grits Casserole
This creamy cheesy Southern grits casserole is made with sharp cheddar, smoked Gouda, butter, and eggs, then baked until golden brown and bubbly. The perfect make-ahead breakfast or brunch recipe for holidays and Sunday mornings.
- Prep Time: 10 MINS
- Cook Time: 45 MINS
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: BRUNCH
- Method: BAKED
- Cuisine: SOUTHERN
Ingredients
1 ¼ cups uncooked regular grits
2 cups chicken broth
2 cups milk
1 teaspoon salt
¼ teaspoon ground red pepper
½ cup butter, cut into cubes
1 (10-ounce) block sharp cheddar cheese, shredded
1 (4-ounce) smoked Gouda cheese round, shredded
2 large eggs, lightly beaten
Instructions
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Preheat oven to 350°F and lightly grease a 2½-quart baking dish.
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In a medium saucepan over medium-high heat, bring grits, chicken broth, milk, salt, and ground red pepper to a boil. Reduce heat to low and simmer 4–5 minutes, stirring occasionally, until thickened.
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Stir in butter, shredded cheddar, and smoked Gouda until melted and smooth.
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Gradually stir about one-fourth of the hot grits mixture into the beaten eggs to temper them. Pour egg mixture back into the saucepan, stirring constantly until combined.
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Pour mixture into prepared baking dish.
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Bake 35–40 minutes, or until golden brown and bubbly around edges. Let stand 5 minutes before serving.
Notes
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Use regular grits, not instant, for best texture.
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Freshly shredded cheese melts more smoothly.
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Can be assembled the night before and refrigerated. Add 5–10 minutes to bake time if baking cold.
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Optional add-ins: cooked bacon, breakfast sausage, or green onions.