Southern Grits Casserole Recipe

Grits: A type of ground corn that cooks quickly and becomes creamy when cooked. Essential for the base of the casserole.

Water: Used to cook the grits and achieve the right consistency.

Salt: Enhances the flavor of the grits.

Cheddar cheese: Adds a rich, cheesy flavor to the casserole.

Milk: Helps to create a creamy texture in the grits.

Butter: Adds richness and flavor to the dish.

Eggs: Binds the ingredients together and helps the casserole set.

Black pepper: Adds a hint of spice and enhances the overall flavor.

When preparing grits, make sure to stir constantly while adding them to the boiling water to prevent lumps from forming. This ensures a smooth and creamy texture, which is essential for a perfect casserole. Additionally, when incorporating the eggs into the hot grits mixture, do so gradually and stir continuously to avoid scrambling the eggs. This technique helps achieve a cohesive and well-set casserole.

• quick-cooking grits - Substitute with polenta: Polenta has a similar texture and cooking method, making it a good alternative.

• water - Substitute with chicken broth: Chicken broth adds more flavor to the dish compared to plain water.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and umami to the dish.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements the dish.

• milk - Substitute with heavy cream: Heavy cream adds richness and a creamier texture to the casserole.

• melted butter - Substitute with olive oil: Olive oil provides a healthier fat option and a slightly different flavor profile.

• beaten eggs - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent for those avoiding eggs.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor that can be more subtle.

• Allow the Southern grits casserole to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the casserole soggy.

• Transfer the cooled casserole to an airtight container. If you prefer, you can also wrap individual portions in plastic wrap and then place them in a resealable plastic bag for easy reheating.

• Store the container in the refrigerator. The casserole will keep well for up to 3-4 days.

• For longer storage, consider freezing the casserole. Wrap the entire dish tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.

• Label the container with the date and contents to keep track of its freshness.

• When ready to reheat, if frozen, allow the casserole to thaw overnight in the refrigerator.

• Reheat individual portions in the microwave on medium power, or reheat the entire dish in the oven at 350°F (175°C) until warmed through, about 20-25 minutes.

• For a crispier top, you can broil the casserole for the last few minutes of reheating.

• Preheat your oven to 350°F (175°C). Place the leftover Southern Grits Casserole in an oven-safe dish, cover with aluminum foil to retain moisture, and bake for about 20-25 minutes until heated through.

• For a quicker method, use the microwave. Transfer a portion of the casserole to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you prefer a stovetop method, place the casserole in a nonstick skillet over medium-low heat. Add a splash of milk or water to prevent sticking and cover with a lid. Stir occasionally until heated through, about 5-7 minutes.

• For a crispy top, reheat in a toaster oven. Set the toaster oven to 350°F (175°C), place the casserole on a baking sheet, and heat for 15-20 minutes until the top is golden and the center is warm.

• If you have an air fryer, preheat it to 350°F (175°C). Place the casserole in an air fryer-safe dish and heat for 10-15 minutes, checking halfway through to ensure it doesn’t overcook.

• Large pot: Used to bring water to a boil and cook the grits until thickened.

• Whisk: Essential for whisking together the eggs and black pepper to ensure they are well combined.

• Mixing bowl: Used to whisk the eggs and black pepper before adding them to the grits mixture.

• Greased baking dish: The vessel in which the grits casserole will be baked to achieve a golden, set top.

• Oven: Preheated to 350°F (175°C) to bake the casserole.

• Measuring cups: Necessary for accurately measuring the grits, water, milk, and shredded cheddar cheese.

• Measuring spoons: Used to measure the salt, melted butter, and black pepper.

• Wooden spoon: Ideal for stirring the grits constantly while cooking and combining all ingredients smoothly.

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

Prep ingredients ahead: Measure and prepare all ingredients before you start cooking to streamline the process.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Boil water in a kettle: Boil the water in an electric kettle to speed up the process.

Microwave butter: Melt the butter in the microwave instead of on the stove.

Whisk eggs in advance: Beat the eggs and mix with black pepper ahead of time to save a step.