Grits Casserole

Down south, no Christmas morning or Easter brunch is complete without a baked grits casserole on the table. This version is built on a foundation of milk-cooked grits, then pumped up with a whole roll of garlic cheese (the old-school Kraft kind, if you can still find it), a stick of butter, and beaten eggs that turn the whole thing souffle-light in the oven.

The trick is cooking the grits properly first. Stir constantly while they thicken so they go creamy instead of clumpy. The garlic cheese roll melts right into the hot grits without any fuss, and the beaten eggs get folded in last so they puff the casserole as it bakes.

A blanket of grated cheese goes on for the final 15 minutes, browning into a golden crust that gives way to a creamy, cheesy interior.

Kitchen Tips

• Use stone-ground grits if you can find them. Instant grits will turn pasty.
• Whisk constantly while the grits cook. Walking away guarantees lumps that no amount of stirring can save.
• Let the grits cool slightly before adding the eggs. Pouring eggs into ripping-hot grits scrambles them.
• Sharp cheddar on top gives the best browning and flavor contrast. Mild cheese melts but disappears in the background.
• This casserole reheats well. Cut squares, cover, and warm at 325°F (160°C) for 15 minutes.

Variations

• Spicy: add a chopped jalapeño or a dash of hot sauce to the grits before baking.
• Bacon-loaded: crumble cooked bacon on top before the final cheese layer.
• Pepper jack swap: replace the garlic cheese with a brick of pepper jack for a Tex-Mex twist.