iOS app Android app

Best Grits Casserole

First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Best Grits Casserole

Provided by:
total prep 563 calories/serving


  • 1 quart milk
  • 1 stick unsalted butter (about 1/2 cup), divided
  • 1 cup grits (regular, not instant)
  • salt and pepper, to taste
  • Freshly grated Gruyère cheese to taste
  • Freshly grated Parmesan cheese to taste


  • Combine the milk and 3/4 stick butter and heat to a boil in a medium saucepan. Slowly add the grits, whisking constantly. Reduce the heat and continue whisking until thick. Cook slowly for about 20 minutes, taking care that the mixture does not burn. If it gets too thick, you can add a little water.
  • Off the heat, beat the grits with electric beaters for 5 minutes until smooth. Pour into a greased shallow pan and chill thoroughly. (You can freeze the grits at this point for up to a month.)
  • When you are ready to use the grits, preheat the oven to 375.
  • Slice the chilled grits and place the slices, in an overlapping manner, into a casserole. Melt 1/4 stick (2 Tablespoons) butter and drizzle over the grits. Sprinkle them with the cheeses.
  • Bake until crusty and brown (about 30 minutes).


Filed by Kitchen Daily  |  Report Corrections