Baked Garlic Cheddar Grits Casserole - Creamy Southern Style
A creamy, golden casserole that transforms humble grits into an indulgent side dish bursting with sharp cheddar and aromatic garlic. Perfect for holiday gatherings, potluck dinners, or Sunday brunch, this Southern comfort food classic bakes to a set custard-like texture with a beautifully golden top. The combination of eggs and cheese creates a rich, satisfying dish that pairs wonderfully with barbecue, fried chicken, or roasted meats.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Bring water to a boil in large pot
- 3
Add salt and grits while stirring constantly
- 4
Reduce heat and simmer until thickened
- 5
Remove from heat and stir in cheese, milk, eggs, butter, and garlic until well combined
- 6
Pour mixture into greased baking dish
- 7
Bake until set and golden on top
- 8
Cool for a few minutes before serving
Tips
Stir grits constantly while adding to prevent lumps from forming in the mixture.
Let the casserole rest 5-10 minutes after baking to help it set properly before cutting.
Use freshly shredded cheese rather than pre-shredded for better melting and flavor.
Good to Know
Refrigerate leftovers up to 3 days in covered container
Assemble casserole up to 24 hours ahead, cover and refrigerate, add 10 minutes to baking time
Serve warm as side dish with barbecue, fried chicken, or Southern meals
Common Mistakes
Add grits gradually while stirring to avoid lumps
Don't skip the cooling time to avoid watery texture when cutting
Substitutions
Dairy-Free Swaps
General Alternatives
increase cook time to 20 minutes
FAQ
Can I use regular grits instead of quick-cooking?
Yes, use stone-ground grits but increase the simmering time to 20-25 minutes until tender and creamy before adding other ingredients.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in microwave or warm whole casserole in 300°F oven.
Can I freeze this casserole?
Yes, wrap tightly and freeze up to 2 months. Thaw overnight in refrigerator, then reheat in 325°F oven until warmed through.