Stone Ground Grits ‘N’ Cheese Casserole

Stoneground Cheddar Cheese Grits

Here is my version of the ultimate comfort food….cheese grits.  I use stone ground white grits for the best flavor and texture, cheddar and parmesan cheese and a healthy sprinkle of paprika.  It’s the perfect make-ahead dish for brunch or dinner (excellent alongside grilled meats or seafood). Note about grits: If you use a different type of grits, follow the water/grits cooking ratio on the package then proceed with recipe.

Stone Ground Grits ‘n’ Cheese Casserole

Serves 8


  • 4 cups water
  • 1 1/3 cup stone ground white grits
  • 1 1/2 cup cheddar cheese
  • 1 teaspoon salt
  • 2 Large eggs
  • 1 cup milk
  • 1/4 teaspoon garlic powder
  • 1/4 cup Parmesan cheese (grated)
  • generous pinch of paprika


This casserole can be prepared a day in advance and refrigerated unbaked. Add 5-10 minutes to baking time if necessary


1. Preheat oven to 350 degrees. Butter a glass or ceramic baking dish. (any size that will hold the mixture will work) To rinse the grits, place them in a medium pot and cover with water and then drain off the water to remove any husks that float to the top. (don't worry about draining off every bit of water) Add the 4 cups of water to the rinsed grits and bring to a boil, stirring occasionally. Reduce heat to low and cover.
2. While grits are cooking, whisk milk and eggs together in a small bowl and set aside.
3. Simmer grits for about 30 minutes, stirring occasionally, until creamy and tender. Remove from heat and stir in cheddar cheese, butter and salt. Stir well until cheese is melted and mixture is cooled slightly then add the milk/egg mixture and stir well once more. Season generously with freshly ground black pepper then pour grits into prepared casserole.
4. Sprinkle top with the grated parmesan and paprika and bake uncovered for about 30 minutes, until top is golden and casserole is hot and puffy.





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