📝 About This Recipe
This comforting classic is a staple of Southern hospitality, transforming humble stone-ground corn into a luxurious, velvety masterpiece. Infused with aromatic garlic and sharp smoked cheddar, the casserole features a golden, crispy crust that yields to a creamy, souffle-like interior. Whether served as a centerpiece for Sunday brunch or a decadent side for a holiday dinner, this dish embodies the soul of low-country comfort cooking.
🥗 Ingredients
The Grits Base
- 2 cups Stone-ground white or yellow grits (not instant or quick-cooking)
- 4 cups Whole milk (full fat for maximum creaminess)
- 4 cups Chicken or vegetable stock (low sodium preferred)
- 1/2 cup Unsalted butter (1 stick, cut into cubes)
- 2 teaspoons Kosher salt (plus more to taste)
The Flavor & Texture Bind
- 3 cups Sharp smoked cheddar cheese (freshly grated, divided)
- 4 Large eggs (beaten well)
- 4 cloves Garlic (minced and sautéed)
- 1/2 cup Heavy cream (at room temperature)
- 1/4 teaspoon Cayenne pepper (for a subtle warmth)
- 1 teaspoon Worcestershire sauce (for umami depth)
The Topping
- 1/2 teaspoon Smoked paprika (for color)
- 2 tablespoons Fresh chives (finely chopped)
- 1/2 cup Panko breadcrumbs (optional, for extra crunch)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch ceramic baking dish or a 3-quart casserole dish with butter.
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2
In a large, heavy-bottomed saucepan or Dutch oven, combine the chicken stock, whole milk, and 2 teaspoons of kosher salt. Bring the mixture to a gentle boil over medium-high heat.
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3
Slowly whisk in the stone-ground grits in a steady stream to prevent clumping. Continue whisking for 2-3 minutes until the mixture begins to thicken slightly.
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4
Reduce the heat to low, cover the pot, and simmer. Stir the grits every 5-10 minutes, scraping the bottom to prevent scorching. Cook for 40-50 minutes, or until the grits are tender and creamy.
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5
Once the grits are cooked, remove from heat. Stir in the cubed butter and the minced garlic until the butter is completely melted.
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6
Add 2 cups of the grated smoked cheddar, the cayenne pepper, and the Worcestershire sauce. Stir until the cheese is fully incorporated and the mixture is smooth.
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7
In a separate medium bowl, whisk together the heavy cream and the beaten eggs until well combined.
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8
Temper the eggs by adding a small ladle of the hot grits into the egg mixture, whisking constantly. This prevents the eggs from scrambling when added to the main pot.
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9
Slowly pour the tempered egg mixture back into the main pot of grits, stirring vigorously until the entire mixture is uniform and velvety.
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10
Pour the grit mixture into the prepared baking dish, smoothing the top with a spatula.
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11
Sprinkle the remaining 1 cup of smoked cheddar evenly over the top. Dust lightly with smoked paprika and add the panko breadcrumbs if using.
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12
Bake in the center of the oven for 35-45 minutes. The casserole is done when the edges are bubbling, the top is golden brown, and the center is set but still has a slight jiggle.
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13
Remove from the oven and allow the casserole to rest for 10-15 minutes. This is crucial for the internal structure to set so you can serve clean slices.
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14
Garnish with freshly chopped chives before serving warm.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents it from melting smoothly into the grits. If the grits look too thick before adding the eggs, stir in an extra splash of warm milk to reach a pourable consistency. For a deeper flavor, use yellow stone-ground grits which tend to have a more pronounced corn taste than white grits. Don't skip the resting period! Grits hold heat exceptionally well, and the casserole needs time to firm up for the perfect texture. If you prefer a spicy kick, fold in a small can of drained diced green chiles or chopped pickled jalapeños.
🍽️ Serving Suggestions
Serve alongside crispy thick-cut peppered bacon and over-easy eggs for a classic Southern breakfast. Pair with Blackened Shrimp or Pan-Seared Scallops for a sophisticated 'Shrimp and Grits' inspired dinner. Accompany with a bright, acidic arugula salad tossed in a lemon vinaigrette to cut through the richness of the cheese. Serve as a side dish to slow-roasted BBQ pulled pork or smoked brisket. A chilled glass of sweet tea or a crisp Chardonnay complements the smokiness of the cheddar perfectly.