Southern Praline Grits

Grits aren’t just for breakfast, and they sure aren’t just for savory.

This casserole takes cooked grits and transforms them into a sweet, custard-like bake loaded with brown sugar, chopped pecans, cinnamon, and butter. Beaten eggs set the whole thing as it bakes, giving you a texture somewhere between bread pudding and a baked custard.

The praline flavor comes from that packed brown sugar and toasted pecans working together, all warmed by cinnamon.

Top with whipped cream or pecan halves and serve it warm for a Southern dessert that’ll have everyone asking for the recipe.

Kitchen Tips

• Let the cooked grits stand covered for 5 minutes before mixing in the other ingredients. This rest thickens them and prevents the eggs from scrambling when you stir them in.
• Pack the brown sugar firmly when measuring. Loosely scooped brown sugar won’t give you enough sweetness or that caramel-praline depth.
• The casserole is done when a knife inserted in the center comes out clean. The edges will be set and slightly golden while the center should still have a gentle jiggle.
• Butter makes this richer than margarine. If you have the choice, go with butter every time for that praline flavor.