Name: Cheese 'n' Grits Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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

Grits are a staple in southern cooking. Serve this as a brunch item with bacon or as a side dish for dinner.&mdash;Jennifer Wallis, Goldsboro, North Carolina

Cheese 'n' Grits Casserole

water

grits

salt

2% milk

butter, melted

eggs,

cheddar cheese

Worcestershire sauce

cayenne pepper

paprika

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!

I halved the recipe this time, having made the full recipe last time and finding that it made too much for just the four people in our household.  It worked beautifully and was easy to adjust.  I also left out the Worchestershire sauce and paprika this time since I was serving it with a ham and egg quiche and wanted it less savory.  I did cook the grits for seven minutes and let them cool for a few minutes before adding the other ingredients.  They cooked so much better and thicker with a half recipe than they had for me when I made the full recipe before.  This is a new favorite recipe that I will make many times in the future.  It is absolutely delicious and very easy to make!

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!

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.

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

I was hoping this was close to my Dad’s recipe. It was not. Very disappointed as a Charleston SC 1800’s descendent.  Dad died before any of us got the recipe 1st hand.  I used local grits from S.C. Very disappointed.

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

Cheese 'n' Grits Casserole

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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