Cheese Grits Casserole

Here is a huge confession:  I am not really a grits fan.  I grew up in the South, but I much prefer Cream of Wheat.  At one of our wedding showers (almost 7 years ago!), a family friend of Cary’s made a cheese grits casserole.  It was fantastic… like nothing I have ever tried.  When I asked for the recipe, she kindly gave it to me.  She said it was the recipe on the Jim Dandy bag of grits.


  • Non-Stick Cooking Spray
  • 3 cups water
  • 3/4 teaspoon salt
  • 1 cup Jim Dandy® Quick Grits
  • 1 1/2 cups (6 oz.) shredded sharp Cheddar cheese, divided
  • 1/2 cup butter
  • 1/3 cup milk
  • 3 large eggs, beaten
  • 1/4 teaspoon ground red pepper
Heat the oven to 350°F. Spray 2-quart casserole with non-stick cooking spray. Combine the water and salt in large saucepan. Bring to a boil. Gradually stir in the grits and reduce heat to low.  Cover and cook 7 to 9 minutes or until thickened, stirring occasionally.

Remove from heat. Add 1 1/4 cups cheese and butter; stir until melted. Add milk, eggs and pepper; mix well. This order is really important.  I switched the order once and the texture wasn’t right.


Pour the mixture into prepared casserole dish. Sprinkle with remaining 1/4 cup cheese on the top and bake 40 to 50 minutes or until set and golden brown.


I like to make this the night before Christmas and then heat it up on Christmas morning and serve with our Puffy Muffin Quiche.



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One comment on “Cheese Grits Casserole

  1. The Editor says:

    I know so many people who would love this…

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