Friday, December 1, 2017

Cheese Grits Casserole

I wanted to re-share this post because it's a typical casserole in our household at holidays. Enjoy!

Missy Tippens

I've got a good southern recipe for you today! For those of you who've said in the past that you can't even buy grits at your grocery store (and I'm sad about that!)...well, you need to order some online! You need to try this. I served it for Easter lunch.

I based my recipe on one from Trisha Yearwood. Click here for the original, which is a video of her making Garlic Grits Casserole. I watched it and jotted all the ingredients. :) Then I modified it because I wanted to double the recipe--and while I was making my decision about how much cheese to buy, someone grabbed the last two packages!! (I think it was a woman I had just been talking to who probably overheard me tell my husband that the cheese was buy one get one free!) If she hadn't already disappeared, I might have begged. LOL Instead, I came up with Plan B.

This is the doubled recipe, so it's enough to feed a crowd (probably 15-20).

9 cups salted water
2 cups Quick Grits
2 5-ounce packages of garlic herb cheese (I used Boursin)
8-ounce package extra-sharp cheddar, grated
1 stick butter + 2 TBS butter
4 eggs
1 cup milk
2 cups cornflakes cereal, crushed

Boil the water. Stir in the grits and cook until thickened. Here's the garlic herb cheese I used.

Once the grits are thickening, crumble in the cheese. Next add in the 1 stick of butter (reserve the 2 TBS for the topping).

Then add in the grated cheddar. (Trisha's recipe only called for the garlic cheese, but the casserole I grew up eating also had extra-sharp cheddar, so I chose that for doubling my recipe.)

In a bowl, whisk together the eggs and milk.

Scoop out a ladle full of the hot grits and mix with the eggs/milk to temper it. I actually tempered with 3 or 4 ladles full. Then I stirred this tempered mixture into the pot of cheese grits.

Next, pour this into a large casserole dish. Mine nearly overflowed, so I ended up pouring this into a large, greased cake pan.

Crush the cornflakes (my daughter did it in a ziplock bag). Melt the 2 TBS butter and mix into the cereal. Sprinkle this topping onto the casserole.

Bake at 350 degrees for 45 minutes or so, until bubbly throughout.

Enjoy a bit of southern tradition!


  1. I'm sorry the post was late! I totally missed that today is Friday. So I just re-posted one of my favs. :)

  2. Believe it or not, I found grits at our grocery store! They only had two kinds - quick cook and instant - and they were on the bottom shelf...but they were there! I'll have to add them to my grocery list so I can make this recipe. cheese grits... :)

  3. Am I the only one (not from the South) who things grits look like cream of wheat?

    So I had a retro casserole day today. forgot how much I loved this. It's been decades (really -- decades!!!) since I made a cheese and rice casserole. So simple but so decadently delicious and it smells divine. I'm having leftovers tonight for supper. Yum. All hail to casseroles with cheese in them.

    1. Kav, that sounds divine! I think I'd have to choose cheese as my favorite food on earth. :)

      I agree about grits looking like cream of wheat! (Unless you get yellow grits. haha)