Full of deep, rich flavor, Smoked Gouda Cheese Grits Casserole takes comfort food to a whole new level! This simple recipe is excellent served alongside grilled steak, pork, and fish or anytime you’re craving a luscious, flavor-packed side dish.
My love affair with grits knows no ends. I grew up eating warm buttery grits for breakfast like just about everybody else in the South. There’s just something so incredibly good about creamy, smooth, perfectly seasoned grits that makes my mouth start to water.
With my passion for grits being what it is, I’ve expanded my repertoire of ways to enjoy them. I’ve added cheese along with just the right amount of seasoning and turned grits into a casserole that’s uncomplicated yet impressive.
I’ve taken one of my all-time favorite side dish recipes, Cheese Grits Casserole, and switched things up a bit. I’ve swapped out cheddar cheese for smoked gouda plus added in more spice from cayenne pepper. These subtle changes have kicked this baked treasure into something destined to become a classic in its own right.
What You Need To Make This Recipe
- Quick Cooking Grits
- Chicken Stock
- Milk
- Water
- Eggs
- Butter
- Smoked Gouda Cheese
- Garlic Powder
- Cayenne Pepper
- Salt and Pepper
This beautifully baked dish is the ideal “vehicle” for so many savory main dishes. Now, keep in mind, it’s a casserole. It’s cooked in the oven, uncovered allowing the grits and cheese to blend together while making a crispy topping. A big spoonful of cheesy grits casserole makes the perfect landing spot for any savory recipe!
What To Serve With Smoked Gouda Cheese Grits Casserole
- Grilled Marinated Pork Tenderloin
- Balsamic Chicken Thighs
- Slow Cooker Irish Pot Roast
- Brown Sugar Mustard Glazed Ham
- Slow Cooker Balsamic Brown Sugar Pork Loin
- Grilled Chicken and Pineapple Skewers
Let me know if you make this recipe! You can rate it below, leave me a comment, or snap a picture. Just tag me on Instagram at #asouthernsoul
Ingredients
- 2 cups water
- 3 cups chicken stock (vegetable stock can be substituted)
- 1 cup milk
- 2 teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 2 cups quick-cooking grits
- 2 ½ cups smoked gouda cheese, grated
- ¼ cup butter, melted
- 3 eggs
- chopped parsley, optional
Instructions
- Heat oven to 350 degrees. Butter an 11×7 inch casserole dish and set aside.
- In a large pot, bring water, stock, and milk to a low boil. Add in salt, pepper, garlic powder, and cayenne pepper. Stir. Slowly pour in grits. Turn heat down to low and cook for 5 minutes stirring to make sure grits do not stick. Remove pot from the stove and let cool for 8 to 10 minutes.
- In a small bowl, mix together eggs and melted, cooled butter. Add the mixture along with cheese to the grits and stir to combine. Pour into the prepared dish and bake for 50 minutes until the center is set and the top is golden brown.
- Remove the casserole from the oven and let sit for 10 minutes. Sprinkle with chopped parsley if desired.
Nutrition
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Leandrea Hughes
Wonder how good this would be with shrimp cooked in recipe?
Sounds good to me! Let me know if you give it a try.
~Donya
Kim Lawrence
Hi Donna, i am excited to make your ham an d cheese croissant breakfast casserole for 18 friends this weekend. Should i make 2 – 12 serving batches? Thanks very much! and do you have a smoked gouda grits recipe I can make in my slow cooker?
Thanks very much!!
Make 2 casseroles, and I’ve never made the grits in the slow cooker. Give it a try if you desire, I’m sure they will turn out great.
~Donya
Vanessa D Collins
I don’t know what I did wrong but there was liquid in the bottom of dish after cooking grits and after baking. Whst did I do wrong?
Donya
Hey there Vanessa!
Thank you so much for your interest in this recipe, I hope you’ll try it out again! I’m not quite sure why there was liquid at the bottom of the casserole dish, I’ve never run into that issue with this recipe. If I had to guess, I’d say that the grits may not have been cooked all the way through, you want to make sure that all the moisture from the water, stock, and milk evaporates over heat before you stir in the butter and cheese, kind of like cooking rice. I hope this helps, let me know how it turns out if you try this recipe again, I hope you enjoy!
~Donya
William
Outstanding! Made this as a dinner in its own right and bringing it for a work luncheon as well.
Donya
Hey there William!
Wow! Thank you so much for your kind words and fantastic rating, I am so happy to hear this recipe was a hit! Grits are a nostalgic favorite of mine, having grown up in the south, so I’m very glad that you liked the dish as well. If you liked this recipe, you should try my Scalloped Potato recipe, it’s a similar kind of comfort food. Thank you for you support, I hope you have a great rest of your day!
~Donya
Whitney Montague
Just made this….my family is raving! This is delicious. Minor modification: reduced cayenne and black pepper to make it kid friendly. Everything else exactly as detailed. Thank you for a tasty treat to welcome in the New Year!
This is awesome Whitney!
So glad you like the recipe. Happy New Year to you and your family.
Have a lovely day,
~Donya
Donna Ford
This looks delish! Can I make it ahead of time and freeze it? If so should I freeze it after mixing it all together to cook for later or cook it and freeze it? Thank you!
Hey Donna!
I recommend making it, baking it just until it’s set but not totally done, let it cool then freeze. To serve later, thaw then bake until heated completely and brown on top.
I hope this helps. Enjoy the recipe!
~Donya