Southerners love their grits, and this Cheese Grits Casserole is the one I’ve made for years. Made with heavy cream and extra cheese, it comes out creamy and rich with very little effort. After testing many grits casseroles, this is the version my family keeps asking for. It’s simple, cheesy, and always a crowd-pleaser.
I didn’t like grits until I tried this recipe and now this cheese grits casserole is a favorite in our house! My son requests them every time he comes home for a visit!
tracy (Facebook)
Table of Contents
- Miss Rita’s cheese grits recipe
- Ingredient notes
- How to make cheese grits
- Recipe: Baked Cheese Grits
- Questions and tips
- Storing leftover baked cheese grits
Miss Rita’s cheese grits recipe
As a fourth-generation Southern cook, I know a thing or two about grits. This baked cheese grits casserole is a beloved Southern dish: rich, cheesy, and comforting. The recipe comes from my friend Rita, and it’s often the first thing gone at brunch.
Serve it for brunch or breakfast alongside other favorites, or use it as a creamy base for shrimp and grits when you want to make a meal extra special. You can keep it classic or add roasted peppers, cooked bacon, or shrimp for variety.
I hope you make this recipe — I think you’ll love it!
Ingredient notes
Cheese grits rely on a few simple pantry and refrigerator staples. Use good-quality ingredients for the best texture and flavor:
- Grits: Use regular or stone-ground grits, not instant or quick-cooking grits. Stone-ground grits have more flavor but take longer to cook.
- Cheese: Extra-sharp Cheddar is ideal, but you can mix cheeses (for example, Cheddar with a little Parmesan or Gruyère) for depth. A Parmesan topping browns nicely in the oven.
- Cream: Heavy cream gives a rich, silky texture. Half-and-half or milk can be used, but the result will be less creamy.
- Eggs: Eggs help set the casserole and add richness; temper them with hot grits so they don’t scramble.
Full ingredient amounts and detailed instructions are included in the recipe card below.
How to make cheese grits
You can use regular or stone-ground grits. Stone-ground grits deliver more flavor but take about 25 minutes to cook; regular grits are done in about 8–20 minutes depending on the brand.
Step 1. Cook the grits
Bring water and salt to a boil in a large saucepan, then slowly stir in the grits. Reduce heat to a simmer and cook, stirring frequently, until tender and most of the liquid is absorbed.
Step 2. Add cheese and other ingredients
Remove the grits from the heat. Stir in grated Cheddar and butter until melted, then add heavy cream, additional salt, and white pepper. In a small bowl, lightly beat the eggs. Add a few spoonfuls of hot grits to the eggs, one at a time, to temper them. Stir the tempered egg mixture back into the pot of grits.
Step 3. Bake the cheese grits
Pour the grits into a lightly greased 2 1/2-quart casserole dish. Optionally sprinkle finely grated Parmesan over the top. Bake at 350°F (175°C) for 40–45 minutes, until set in the center. Remove from the oven and let rest 15 minutes; the casserole will continue to set as it cools.
Recipe: Baked Cheese Grits
Baked cheese grits casserole is a Southern favorite. Cheddar, heavy cream, and eggs create a rich, creamy dish that works for breakfast or brunch.
Prep: 20 mins • Cook: 40 mins • Total: 1 hr • Servings: 8
Equipment
- 4-quart saucepan or similar
- Shallow 2 1/2-quart baking dish
- Box grater or grater for cheese
Ingredients
- 1 cup old-fashioned grits
- 4 cups water
- 1 teaspoon salt (plus more to taste)
- 3 cups grated extra-sharp Cheddar cheese
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon ground white pepper
- 2 eggs, lightly beaten
- 1/2 cup finely grated Parmesan cheese (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a 2 1/2-quart shallow casserole dish. Bring 4 cups water and 1 teaspoon salt to a boil in a large saucepan. Slowly stir in 1 cup old-fashioned grits. Turn heat to low and simmer, stirring frequently, for about 20–25 minutes (or according to package instructions for your grits) until tender and most liquid is absorbed.
- When grits are done, remove from heat. Stir in 3 cups grated Cheddar cheese and 6 tablespoons butter until melted. Stir in 1/2 cup heavy cream, 1 teaspoon salt, and 1 teaspoon ground white pepper.
- Add a couple of tablespoons of hot grits to the 2 lightly beaten eggs, stirring in one tablespoon at a time to temper the eggs. Then stir the egg mixture into the pot of grits.
- Pour the grits into the prepared dish. If desired, top with 1/2 cup finely grated Parmesan cheese.
- Bake for 40–45 minutes until set in the middle. Remove from oven and allow to rest for 15 minutes before serving.
Notes
- Use the right grits: Regular or stone-ground grits give the best texture for baking. Quick grits are not recommended for this recipe.
- Cheese matters: Use high-quality Cheddar and don’t be afraid to be generous. Try Gruyère or a mix with Parmesan for more complexity.
- Parmesan topping: Sprinkling Parmesan on top before baking creates a lovely golden crust.
- Temper the eggs: Adding hot grits to the beaten eggs one spoonful at a time prevents scrambling and ensures a smooth custard in the casserole.
- Optional heat: A pinch of cayenne or a dash of hot sauce can brighten the flavors without overpowering the dish.
Nutrition (per serving, approximate)
Calories: 330 • Carbohydrates: 17 g • Protein: 10 g • Fat: 25 g • Saturated Fat: 15 g • Sodium: 793 mg
Questions and tips
Here are answers to common questions and a few tips for success:
- How long do grits take to cook? Cooking time varies: quick grits take only a few minutes; regular grits about 8–20 minutes; stone-ground grits can take longer (20–45 minutes). For this casserole, regular or stone-ground grits work best.
- What does adding an egg do? Eggs thicken and enrich the grits, helping the casserole set while staying creamy.
- Should you rinse grits? If using stone-ground grits, rinsing in a fine-mesh strainer can remove any dust or small debris.
- Can you make this ahead? Yes. Bake a day ahead and refrigerate, then reheat. You can also assemble the casserole and refrigerate, then bake when ready.
Storing leftover baked cheese grits
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Can you freeze the cheese grits casserole?
Yes. Portion leftovers into individual containers or freeze the whole dish. Thaw overnight in the refrigerator before reheating.
Reheating grits casserole
For single servings, reheat in the microwave. For larger portions or the entire dish, reheat covered in a 350°F (175°C) oven until warmed through. If the texture is too thick after reheating, stir in a little water or milk to loosen it.