Golden Baked Cheese Grits Casserole
The Southern Morning: Quick Starts to Weekend Lingering
It is a dish born in the American Lowcountry, passed down through generations of Gullah Geechee matriarchs, and fiercely guarded against the insidious creep of instant cornmeal. A proper baked grits casserole is an architectural marvel of humble pantry staples. Coarse corn is simmered into a rich pudding, sharp hand-grated cheddar is folded in with an unapologetic knob of butter, and a binder of tempered eggs turns the whole affair into a savory, sliceable soufflé. Deeply comforting and rigorously authentic, it requires proper technique but rewards the smart home cook who simply assembles it the night before.
Before you start
Hand-grate the block of sharp cheddar.
Pre-shredded supermarket cheese is coated in cellulose and other anti-caking agents that ruin the smooth, custardy texture of the final bake.
Ingredients
- low-sodium chicken broth2 cup
- water2 cup
- kosher salt1 tsp
- old-fashioned or stone-ground grits1 cup
- unsalted butter4 tbsp
- extra-sharp cheddar cheese2 cup
- evaporated milk1/2 cup
- eggs2 large
- black pepper1/2 tsp
Method
- 01
Simmer the grits in the broth and water.
In a large, heavy-bottomed pot, bring the chicken broth, water, and kosher salt to a rolling boil over medium-high heat, then slowly whisk in the grits and reduce to the lowest possible heat setting.
- 02
Cook the grits until completely thick and tender.
Cover the pot and cook for 20 to 30 minutes, stirring vigorously every 5 minutes to prevent the starches from scorching on the bottom, until the mixture is creamy and the corn is fully softened.
- 03
Enrich the cooked grits with butter, dairy, and cheese.
Remove the pot from the heat and stir in the butter until melted, then gradually fold in the evaporated milk, black pepper, and 1 1/2 cups of the hand-grated cheddar until uniformly smooth.
- 04
Temper the eggs to prevent scrambling.
In a small bowl holding the lightly beaten eggs, briskly whisk in two or three tablespoons of the hot, cheesy grits to gently raise their temperature, then pour the warmed egg mixture back into the main pot and stir thoroughly.
- 05
Bake until a golden crust forms along the edges.
Pour the mixture into a generously buttered 9x13-inch baking dish, top evenly with the remaining half cup of cheddar, and bake at 350°F (175°C) for 40 to 45 minutes until the edges pull away and the center is set like a thick pudding.
- 06
Let the casserole rest before serving.
Allow the dish to sit at room temperature for 10 to 15 minutes to let the egg matrix firm up, ensuring clean, sliceable portions.
Notes
Assemble ahead for busy mornings.
You can prepare the entire casserole the night before, cover the dish tightly with plastic wrap, and refrigerate it. Let it sit at room temperature for 30 minutes in the morning before baking as directed.
Never compromise on the grits.
Quick or instant grits completely lack the structural integrity for baking and will result in a gummy, unpalatable texture. If coarse stone-ground grits are entirely unavailable, a coarse Italian polenta can serve in a pinch.
From Cook Southern Food.