5 Star Reader Comment
Even my relatives from up North absolutely LOVED this!!! Seconds for all. Will be served many times again!
Babs Lynn
Why This Dish Has My Family Spoiled
If you grew up in the South, you know a pan of baked cheese grits means something good is about to happen. This is the kind of cozy casserole that shows up at holiday breakfasts, church brunches, and Sunday suppers—and there’s never a spoonful left.
Baked cheese grits are creamy, buttery grits mixed with plenty of cheese and baked until they’re set in the middle and browned around the edges. They’re made-ahead-friendly, easy to reheat, and perfect anytime you’re feeding a crowd and want real homey comfort on the table.
Y’all, this recipe comes straight from my Southern kitchen, where grits are a regular on my breakfast and supper table.
XO,
Donya’s Best Tips for Baked Cheese Grits
- Cook the grits all the way: they should be thick and tender, not loose or gritty, before you add the eggs and cheese.
- Choose flavorful cheese: sharp cheddar gives that classic taste most Southerners expect in cheesy grits.
- Take your time tempering the eggs so they blend in smoothly and don’t scramble in the hot grits.
- Grease your baking dish well so the edges get just a little crisp and the slices lift out easily.
- Let the casserole rest a few minutes after baking so it sets and serves neatly.
Ingredients You’ll Need
- Grits – Regular or quick‑cooking grits give the best texture; skip instant.
- Liquid – A mix of water and broth to cook the grits and build flavor from the start.
- Butter – Adds that classic Southern richness and helps everything stay silky.
- Eggs – Help the casserole puff slightly and hold together so it scoops beautifully.
- Milk or half‑and‑half – Makes the grits extra creamy and smooth.
- Cheese – Sharp cheddar is my first choice for bold flavor, but you can blend in other good melting cheeses.
Variations To Change It Up
- Stir in cooked sausage, bacon, or ham to make it a heartier breakfast or brunch dish.
- Swap in some Monterey Jack, Colby, or pepper jack for part of the cheddar to change up the flavor.
- Add a pinch of cayenne or a few dashes of hot sauce if your people like a little heat.
- Lighten it slightly by using reduced‑fat milk and a bit less cheese, keeping in mind it will be less rich but still cozy.
How This Cheese Grits Casserole Comes Together
- Cook the grits in seasoned liquid until thick and tender.
- Stir in butter and cheese until the mixture is smooth and creamy.
- Whisk eggs with milk, gently warm with a little hot grits, then stir into the pot.
- Pour into a greased baking dish, bake until set and lightly browned, then let it rest before serving.
Storing and Reheating
Refrigerate cooled leftovers in a covered dish or airtight container for several days. Reheat, covered, in the oven or warm individual portions in the microwave with a splash of milk to loosen.
This casserole is a great make ahead dish. Let the casserole cool completely, then either wrap the whole dish tightly in plastic wrap and foil or cut it into squares and place them in a freezer‑safe container. Freeze for up to three months. When you’re ready to serve, thaw in the refrigerator overnight, then reheat, covered, in the oven (or gently in the microwave for single portions), with a small splash of milk or broth to restore that creamy texture.
Craving More? Try These Breakfast Recipes
Ingredients
- 2 cups water
- 3 cups chicken stock (I use low sodium or vegetable stock can be substituted)
- 1 cup milk
- 2 teaspoons salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- dash of cayenne pepper
- 2 cups quick cooking grits
- 2 cups (16oz) shredded cheddar cheese
- ¼ cup butter – melted and cooled
- 3 eggs
Instructions
- Heat oven to 350 degrees. Prepare a 11×7 pan with nonstick spray.
- Heat water, stock and milk in a large pot on medium – bring to a low boil. Add salt, pepper, garlic and cayenne. Stir.
- Slowly pour grits into liquid and stir. Turn heat down to low. Continue to cook for 5 minutes, stirring mixture to ensure grits do not stick or clump.
- Remove grits from burner and let cool for 8 to 10 minutes.
- Add butter, cheese and eggs mixing well to incorporate all ingredients. Pour into prepared casserole dish.
- Bake for 50 minutes until golden brown.
- after 40 minutes, you can sprinkle on addition cheese – I use Parmesean or cheddar.
- Let casserole rest for 10 minutes then serve.
Nutrition
FAQ: Cheese Grits Casserole Answers
Baked cheese grits are cooked grits mixed with eggs, butter, milk, and cheese, then baked until set and lightly browned. They cut or scoop like a casserole but still taste like creamy grits.
Yes. You can assemble the casserole, cover it, and refrigerate it, then bake it just before serving. This is one of the reasons I love it for holidays and busy mornings.
Make sure the grits are fully cooked and thick before you bake them, don’t overbake, and add a touch of milk when reheating. Those three things make the biggest difference in keeping them soft and creamy.
What to Serve with Baked Cheese Grits
Baked cheese grits slide right into just about any Southern meal. For breakfast or brunch, I serve them with ham and cheese strata, sausage gravy with eggs, and fresh fruit on the side. For supper, they’re perfect with fried chicken, baked ham, pork tenderloin, or Cajun shrimp, plus a simple green vegetable or salad to balance the richness. However you serve them, just set that warm dish of cheesy grits in the middle of the table and watch folks build their plate around it.
My New eBook!
Top 25 Viral Recipes
Whether you’re cooking for two, feeding a busy family, or filling your home with friends, I’m cheering you on from my kitchen. I hope this eBook brings you comfort, creativity, and plenty of delicious moments around your table.
Southern Spring Recipes to Make Easter Special
GET THIS FREE GUIDE: Spring ingredients, big flavor, and meals that feel like home.
Even my relatives from up North absolutely LOVED this!!! Second for all. Will be served many times!
Awesome! Merry Christmas,
~Donya
I am going to make this tonight and add some leftover ham to it. I can hardly wait for it!
When you get thru cooking after 5 min should ALL of the liquid be absorbed
There should be some liquid and not too thick.