Southern Garlic Cheese Grits Casserole (Make-Ahead Holiday Brunch Side)

Why you’ll love it

• Rich and cheesy: sharp cheddar, butter and garlic in every creamy, soufflé-like bite.
• Feeds a crowd: one dish serves 12 for a holiday breakfast or brunch.
• Make-ahead friendly: assemble it the night before and bake while the coffee brews.

Quick facts

Ingredients

For the grits

• 4 cups (960 ml) water
• 2 cups (480 ml) whole milk
• 1 1/2 tsp fine salt
• 1 1/2 cups (240 g) old-fashioned (regular) white or yellow grits, not instant

For the casserole

• 6 tbsp (85 g) unsalted butter, plus more for the dish
• 3 garlic cloves, minced
• 3 cups (12 oz / 340 g) shredded sharp cheddar cheese, divided
• 3 large eggs
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper, or to taste
• 1 tsp hot sauce, such as Texas Pete or Tabasco (optional)

For the topping

• 1/2 tsp smoked paprika
• 2 green onions, thinly sliced, for garnish

Step-by-step method

1. Preheat and prepare the dish. Place a rack in the center of the oven and preheat to 350°F (175°C). Butter a 9×13-inch (23×33 cm) baking dish.

2. Cook the grits. In a large heavy saucepan, bring the water, milk and salt to a simmer over medium heat. Slowly whisk in the grits in a thin stream so no lumps form. Reduce the heat to low, cover and cook 15 to 20 minutes, whisking every few minutes and scraping the bottom, until the grits are thick, creamy and tender.

3. Make the garlic butter. While the grits cook, melt the butter in a small skillet over medium-low heat. Add the garlic and cook 1 minute, stirring, just until fragrant; do not let it brown.

4. Add the butter and cheese. Remove the grits from the heat. Stir in the garlic butter, 2 1/2 cups (285 g) of the cheddar, the black pepper, cayenne and hot sauce (if using) until the cheese melts. Let cool 5 minutes.

5. Temper the eggs. In a medium bowl, whisk the eggs. Whisk in about 1 cup of the hot grits, a little at a time, to warm the eggs, then stir the egg mixture back into the pot until smooth.

6. Fill the dish. Pour the grits into the buttered dish and smooth the top. Sprinkle with the remaining 1/2 cup (55 g) cheddar and the smoked paprika.

7. Bake. Bake uncovered 40 to 45 minutes, until the casserole is puffed, set in the center and golden brown and bubbly on top.

8. Rest and serve. Let the casserole rest 10 minutes so it firms up slightly. Sprinkle with the green onions and serve warm with a large spoon.

How to know it is done

The grits casserole is done when it has puffed up around the edges and in the center, the top is golden brown with bubbling, browned spots of cheese and the center barely jiggles when you gently shake the dish. A knife inserted in the center should come out without liquid egg, and an instant-read thermometer should read about 160°F (71°C). It will settle a little as it rests; that is normal.

Tips for the best result

• Use old-fashioned or stone-ground grits, not instant grits, for the creamiest texture and real corn flavor.
• Whisk the grits in slowly and stir often while they cook so they stay smooth and do not stick.
• Shred the cheddar yourself; pre-shredded cheese has anti-caking agents that keep it from melting smoothly.
• Let the grits cool 5 minutes and temper the eggs so they do not scramble.
• Do not overbake; take it out when the center is just set so it stays soft and creamy inside.

Variations and substitutions

• Stone-ground grits: use 1 1/2 cups stone-ground grits, add 1 extra cup (240 ml) water and simmer 40 to 50 minutes, until tender.
• Sausage and cheese: stir 1 lb (450 g) cooked, crumbled breakfast sausage into the grits before baking for a heartier breakfast casserole.
• Jalapeño cheddar: add 1 or 2 seeded, minced jalapeños with the garlic and use pepper Jack for half the cheddar.
• Smoked Gouda: replace half the cheddar with shredded smoked Gouda for a smoky flavor.
• Bacon: sprinkle 6 slices of crisp, crumbled bacon over the top before baking.
• Smaller batch: halve the recipe and bake in an 8-inch (20 cm) square dish for 30 to 35 minutes.

Make ahead

Assemble the casserole through the cheese topping, let it cool completely, cover tightly and refrigerate up to 24 hours. Let it stand at room temperature 30 minutes while the oven heats, then bake uncovered 50 to 55 minutes, until puffed and set in the center. You can also bake it a day ahead and reheat it, covered with foil, at 325°F (165°C) for 25 to 30 minutes.

Storage and reheating

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 45 to 60 seconds, stirring in a splash of milk if they seem dry, or reheat the dish covered with foil in a 325°F (165°C) oven for 20 to 25 minutes. To freeze, wrap the cooled baked casserole or portions tightly and freeze up to 2 months; thaw overnight in the refrigerator before reheating.