Golden Baked Cheese Grits Casserole
The Southern Morning: Quick Starts to Weekend Lingering
A proper grits casserole requires heat, dairy, and friction. Rooted in the mortar-and-pestle milling pioneered by Gullah cooks, this edible artifact isn't the instant mush you find at a bad diner, but a physical discipline where the whisk scrapes a heavy saucepan until the grains finally yield. By slow-cooking stone-ground grits and folding in sharp cheddar and tempered eggs, a humble porridge transforms into a sliceable soufflé inside a 9x13 glass baking dish, leaving the rest to a 350-degree oven.
Before you start
Assemble the entire casserole the night before for an effortless morning bake.
Follow the recipe right up until the bake. Cover the baking dish tightly with plastic wrap and refrigerate overnight. In the morning, let it sit on the counter for 30 minutes to take the chill off before baking as directed.
Ingredients
- low-sodium chicken broth2 cup
- water2 cup
- kosher salt1 tsp
- stone-ground or old-fashioned grits1 cup
- unsalted butter4 tbsp
- extra-sharp cheddar cheese1 1/2 cup
- evaporated milk1/2 cup
- black pepper1/2 tsp
- cayenne pepper1/8 tsp
- large eggs2 large
Method
- 01
Simmer the grits in a mixture of broth and water until thick and tender.
In a large, heavy-bottomed pot, bring the chicken broth, water, and salt to a boil. Slowly whisk in the grits, drop the heat to the lowest possible setting, and cover. Stir vigorously every 5 minutes for about 25 to 30 minutes to prevent scorching until the corn is completely soft and creamy.
- 02
Enrich the cooked grits with butter, evaporated milk, and most of the cheddar.
Remove the pot from the heat. Stir in the butter until melted, then fold in 1 cup of the grated cheddar, the evaporated milk, black pepper, and cayenne. Stir until the cheese melts into a smooth, uniform porridge.
- 03
Temper the eggs to prevent them from scrambling.
Lightly beat the eggs in a small bowl. Whisk two or three spoonfuls of the hot grits into the eggs to gently raise their temperature, then pour the warmed egg mixture back into the main pot, stirring constantly until fully incorporated.
- 04
Bake the casserole until it forms a golden, crackling crust.
Pour the grits into a generously buttered 9x13-inch baking dish and scatter the remaining half-cup of cheddar over the top. Bake uncovered at 350°F (175°C) for 40 to 45 minutes, until the edges are deeply browned and pulling away from the sides.
- 05
Let the casserole rest before serving.
Allow the dish to sit at room temperature for at least 10 minutes; this lets the egg matrix set up so you can slice it clean, like a proper soufflé.
Notes
Never use pre-shredded cheese or quick grits.
Quick grits lack the structural integrity to survive the bake, and pre-shredded cheese is coated in anti-caking agents that will ruin the custardy texture. Buy a block of sharp cheddar and grate it yourself.
From Cook Southern Food.