Grit Casserole

This grits casserole is halfway between a cheese grits dish and a savory souffle. Cooked grits get enriched with garlic cheese and egg yolks while still hot, then stiffly beaten egg whites are folded in right before baking. Those whipped whites are what give the casserole its signature puffy, airy lift.

The cheese melts into the hot grits, so work quickly while everything is still warm. Garlic cheese (like a Boursin or garlic-flavored processed cheese roll) adds both sharp flavor and creaminess without needing to add butter or extra seasoning.

Folding the egg whites in gently is the most important step. Use a rubber spatula and cut down through the center, sweep along the bottom, and fold over the top. You want to keep as much air in those whites as possible. Rough stirring deflates them, and you’ll end up with dense grits instead of a light, billowy casserole.

Kitchen Tips

• Beat egg whites to stiff peaks. They should hold their shape when you lift the beater. Soft peaks won’t provide enough lift.
• Make sure the grits-cheese mixture has cooled slightly (warm, not hot) before folding in the whites. Scorching hot grits will cook the whites on contact and deflate them.
• Bake immediately after assembling. A souffle-style dish loses its rise the longer it sits.
• Serve straight from the oven while it’s still puffed. It will settle as it cools.

Variations

• Use sharp cheddar or pepper jack instead of garlic cheese for a different flavor.
• Add crumbled cooked bacon or diced ham to the grits mixture before folding in the whites.
• Stir in diced jalapeños for a spicy Southern kick.