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This pimento cheese grits casserole is an easy way to prepare baked grits for breakfast, brunch, or dinner! Delicious on its own as a vegetarian entrée, or perfect alongside sausage, shrimp, bacon, and chicken!
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There’s a reason that grits have been a staple in Southern homes for generations. They’re inexpensive, versatile, delicious, and easy to prepare. Whether you offer them as a main dish or as a side, breakfast, brunch, lunch, or dinner…it’s always a good time for a Southern cheese grits casserole!
What are grits?
Grits is a porridge made from boiled cornmeal. The popular Southern dish originated with the Native Americans, and is similar to other thick maize-based porridges from around the world (like polenta). Native Americans ground dried corn to make a mush. It is believed the name “grits” comes from the Old English word “grytt” meaning coarse meal.
Gristmills, which turned locally grown corn into grits and cornmeal, were abundant throughout the south. Often powered by water, stones were used to grind the corn into meal.
Different Types of Grits
Today, you can purchase stone-ground grits, hominy grits, quick grits (or regular grits), and instant grits. This recipe calls for quick grits, which typically require about 5-7 minutes on the stovetop. You’ll then finish the casserole in the oven. I do not recommend substituting with instant grits or stone-ground grits here, since the liquid measurements and suggested cooking times are specifically tested with quick grits.
Baked Grits
A grits casserole (or “baked grits”) is a bit different from regular grits. Instead of simmering the grits on the stovetop and serving them immediately, the cooked grits are instead combined with eggs and other ingredients, and then baked in the oven until they’re set.
It’s similar to the difference between stovetop oatmeal and baked oatmeal. The combination of grits and eggs gives baked grits a light, puffy texture — almost like a souffle! So decadent, so delicious, and so easy…
The Secret to Good Grits
There are two main keys to a good pot of grits:
- Gradually whisk them into the pot. Once the liquid boils, turn down the heat to medium-low or low, and then gradually add the grits to the pot while whisking. Slowly adding them to the liquid prevents the grits from clumping and sticking together.
- Cook them low and slow. Cooking at a lower temperature allows the grits to slowly release their starches, resulting in a smooth, rich, silky texture.
Ingredients
This is just a quick overview of the ingredients that you’ll need for an easy grits casserole. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Water and kosher salt: for cooking the grits.
- Quick-cooking grits: not to be confused with instant grits or old-fashioned grits. These “quick grits” usually require about 5 minutes of cooking time.
- Butter: for flavor, richness, and great texture.
- Sharp cheddar cheese: for its great flavor and smooth melting quality. Feel free to substitute with another good melting cheese, such as Colby, Colby Jack, mozzarella, Monterey Jack, gouda, Swiss, or Pepper Jack.
- Diced pimentos: drain them and pat them dry before adding them to the casserole.
- Garlic powder, black pepper, and cayenne pepper: for flavor and a touch of spicy kick.
- Eggs: help the casserole set and give it a light, puffy texture.
- Milk or heavy cream: adds creamy richness to the grits.
What does adding milk to grits do?
Adding a little bit of milk or cream to the grits adds richness, creaminess, and hint of sweetness — perfect when paired with the pimentos and cheese!
How to Make Grits Casserole
This easy grits casserole recipe comes together quickly (thanks to quick grits!), and then bakes in the oven so that you can focus on the rest of the meal. Offer it for supper, or serve it in the morning to overnight guests. I’ve included the detailed instructions in the recipe card at the bottom of the post, but here’s the quick version:
- Simmer the grits on the stovetop until thick.
- Whisk in the butter, cheese, pimentos, garlic powder, black pepper, and cayenne.
- Let the hot grits cool slightly.
- Whisk together the eggs and milk. Stir the egg mixture into the grits.
- Pour the grits into a baking dish and top with shredded cheese.
- Bake!
Serving Suggestions: The Southern Way to Eat Grits
Grits (and grits casserole) can be served as a main dish or as a side dish. You’ll find them on menus throughout the South for breakfast, brunch, lunch, and dinner. There’s no bad time of day for a cheesy grits casserole!
Grits are often served with butter, cheese, bacon, chopped green onion, or red-eye gravy (made from coffee and bacon drippings). They’re delicious alongside country ham, glazed ham steaks, eggs, and sausage in the morning; or paired with a simple green salad, okra and tomatoes, or collard greens for a light lunch or supper.
If you’d like to serve the grits casserole as a side dish with dinner, here are some entrees to pair it with:
- Chicken (like Fried Chicken, Chicken Tenders, Potato Chip Chicken Strips, Pecan-Crusted Chicken, Crock Pot Coca Cola Chicken, Oven-Fried Rice Krispies Chicken, Chicken and Rice Casserole, Rosemary Oven Roasted Chicken, Crispy Roast Chicken with Vegetables, and Maple Roasted Chicken Thighs)
- Barbecue (like Baby Back Ribs, Beef BBQ, Pulled BBQ Chicken, Pulled Pork, Mississippi Pulled Pork, and Dr. Pepper Pulled Pork)
- Pork (like Dutch Oven Pork Roast with Gravy, Beer-Braised Pork Loin Roast, Pan-Fried Pork Chops, Bourbon-Glazed Ham, Grilled Pork Tenderloin, Pork Schnitzel, Grilled BBQ Pork Chops, and Baby Back Ribs)
- Turkey (like Smoked Turkey Breast, Maple-Glazed Roasted Turkey Breast, and Slow Cooker Turkey Breast)
- Beef (like Stovetop Pot Roast and Gravy, Grilled Beef Tenderloin, Dutch Oven Pot Roast, Dutch Oven BBQ Beef, and Chicken Fried Steak)
- Seafood (such as Shrimp and Grits, Crab Cakes, New Orleans BBQ Shrimp, Shrimp Etouffee, and Shrimp Creole)
- Fried Favorites (such as Fried Chicken, Fried Catfish, Oven-Fried Fish, Fried Oysters, or Fried Shrimp)
Preparation and Storage
- This casserole is best when enjoyed warm, straight from the oven.
- Store leftover grits casserole in an airtight container in the fridge for 3-4 days.
- To reheat the casserole, let the dish come to room temperature and then bake in a 350°F oven just until heated through, about 15-20 minutes. You can also reheat individual servings in the microwave for about 1 minute.
Easy Grits Casserole Recipe Variations
- If you like more pimentos in your casserole, use a larger 7-ounce jar instead of the 4-ounce jar.
- Adjust the heat to suit your taste preferences. For a spicy grits casserole, increase the cayenne to ½ teaspoon or more.
- Cook the grits in chicken broth or stock instead of water.
- Use half-and-half or heavy cream in lieu of the milk. It will give the grits an even richer, creamier taste and texture.
- Try different types of cheese (or a blend of different cheeses), such as dollops of softened cream cheese, Parmesan cheese, goat cheese, blue cheese, Gouda cheese, or Swiss cheese.
- Add meat to the casserole, such as browned pork sausage, Italian sausage, ground beef, or diced ham.
Tips for the Best Grits Casserole Recipe
- Add salt to the liquid right before you add the grits so that the grits absorb the seasoning as they cook.
- Cook the grits over low or medium-low heat, whisking constantly so that your grits don’t clump together or stick to the bottom of the pot.
- Use a block of cheddar that you grate by hand (rather than a package of pre-shredded cheese). The block-style cheese will melt smoother into the grits, and will have a better flavor.
- Bake the casserole until it’s just set. Baking it for too long can cause it to dry out. Metal pans cook the casserole faster (and will likely be done by the 45-minute mark), while glass and ceramic pans require a bit longer in the oven.
More Grits Recipes to Try
Cheese Grits
50 minutes mins
Southern Shrimp and Grits Recipe
25 minutes mins
Skinny Rotisserie Chicken and Grits Casserole
40 minutes mins
Pimento Cheese Grits Casserole
Ingredients
- 4 cups water
- 1 teaspoon kosher salt
- 1 cup uncooked quick-cooking grits (not instant)
- 2 tablespoons salted butter
- 1 ½ cups grated cheddar cheese, divided
- 1 (4 ounce) jar diced pimentos, drained well and patted dry
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper, optional
- 4 eggs, at room temperature
- ½ cup whole milk or cream, at room temperature
- Optional garnish: sliced green onions; chopped fresh parsley
Instructions
- Preheat oven to 350°F. Grease a 2-quart baking dish or spray with nonstick cooking spray. Set aside.
- In a large saucepan, bring water to a boil. Add the salt, and then gradually stir in the grits. Lower the heat to medium-low or low, and cook, whisking constantly, until thickened, about 5-7 minutes. Remove from the heat.
- Stir in the butter, 1 cup of cheddar cheese, diced pimentos, garlic powder, black pepper, and cayenne. Let cool for 10 minutes.
- In a small bowl, whisk together the eggs and milk. Add the eggs and milk to the grits; whisk well to combine.
- Pour the grits mixture into the prepared casserole dish. Sprinkle remaining ½ cup of cheddar cheese on top.
- Bake, uncovered, for 45 minutes – 1 hour, until just set. Garnish with sliced green onion or chopped fresh parsley and serve!
Notes
- Add salt to the liquid right before you add the grits so that the grits absorb the seasoning as they cook.
- Cook the grits over low or medium-low heat, whisking constantly so that your grits don’t clump together or stick to the bottom of the pot.
- Use a block of cheddar that you grate by hand (rather than a package of pre-shredded cheese). The block-style cheese will melt smoother into the grits, and will have a better flavor.
- Bake the casserole until it’s just set. Baking it for too long can cause it to dry out. Metal pans cook the casserole faster (and will likely be done by the 45-minute mark), while glass and ceramic pans require a bit longer in the oven.
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