Gourmet Grits Casserole Recipes

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GRITS CASSEROLE

Grits is a main ingredient for many Southern meals. I've had this recipe for years and never grow tired of it. It's especially good to serve on a lazy weekend, since leftover portions are very tasty served cold.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 8



Grits Casserole image

Steps:

  • Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain and set aside. In a saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat and cook 4-5 minutes, stirring occasionally. Remove from the heat. Stir a small amount of hot grits into the eggs; return all to the saucepan, stirring constantly. Add the sausage, 1 cup cheese, milk and butter, stirring until the butter is melted. , Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 50-55 minutes or until the top begins to brown.

Nutrition Facts : Calories 280 calories, Fat 20g fat (10g saturated fat), Cholesterol 133mg cholesterol, Sodium 602mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.

1 pound bulk pork sausage
4 cups water
1 teaspoon salt
1 cup quick-cooking grits
4 large eggs, lightly beaten
1-1/2 cups shredded sharp cheddar cheese, divided
1/2 cup whole milk
1/4 cup butter, softened

CHEESE GRITS CASSEROLE

Megan R gave this recipe to me. She said it is a family recipe. Had this for Christmas dinner or Easter dinner side!

Provided by Elaine Kilgore

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h20m

Yield 10

Number Of Ingredients 9



Cheese Grits Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish.
  • Bring milk, water, and salt to a boil in a large saucepan; gradually sprinkle grits into the boiling liquid, stirring to combine. Cook until thickened, about 5 minutes.
  • Stir processed cheese, sharp Cheddar cheese, butter, and garlic powder into grits, stirring until cheese has melted. Let the mixture stand until cooled, about 15 minutes. Stir beaten eggs into grits; transfer to prepared baking dish.
  • Bake in the preheated oven until the top is lightly golden brown and the grits are set, about 45 minutes.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 6.7 g, Cholesterol 96.6 mg, Fat 20.6 g, Protein 13.1 g, SaturatedFat 12.4 g, Sodium 727.1 mg, Sugar 4.4 g

2 ¼ cups whole milk
2 ¼ cups water
1 teaspoon salt
1 cup quick-cooking grits
1 (8 ounce) package processed cheese (such as Velveeta®), cubed
½ pound sharp Cheddar cheese, cubed
¼ cup butter
⅛ teaspoon garlic powder
2 eggs, beaten

GOURMET GRITS

Make and share this Gourmet Grits recipe from Food.com.

Provided by southern chef in lo

Categories     Vegetable

Time 34m

Yield 4-6 serving(s)

Number Of Ingredients 8



Gourmet Grits image

Steps:

  • Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings; set aside. Bring water to a rapid boil in large saucepan. While stirring, add grits in steady stream until mixture thickens into smooth paste. Reduce heat to low; simmer 5 to 7 minutes, stirring frequently to prevent sticking. Stir in sausage, spinach, cheese and tomatoes. Pour into greased 9×5-inch loaf pan. Refrigerate until cool and firm.
  • Unmold. Slice into 1/2-inch-thick slices. Heat oil in large skillet over medium-high heat until hot. Add garlic; cook and stir 30 seconds or until soft. Add grit slices, 4 to 5 at a time, and cook until golden brown on both sides. Repeat until all slices are cooked. Serve hot. Refrigerate leftovers.
  • Serving Suggestion: Melt thin slice of mozzarella cheese on top of each browned slice. This also makes a wonderful side dish for chicken, topped with warmed seasoned tomato or spaghetti sauce.

Nutrition Facts : Calories 507, Fat 31.6, SaturatedFat 8.5, Cholesterol 37.9, Sodium 881.9, Carbohydrate 37.4, Fiber 2.2, Sugar 2.4, Protein 18.6

1/2 lb Italian sausage (I use Bob Evans)
3 cups water
1 cup uncooked white grits
0.5 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup grated parmesan cheese
1/4 cup chopped sun-dried tomato
1/4 cup olive oil
1 garlic clove, chopped

GARLIC GRITS CASSEROLE

I think people who say they hate grits just haven't had them prepared correctly. Basic grits are pretty simple, and you can add what you like to make them tastier. My sister experimented with this flavorful herb and garlic cheese version for a yummy twist on an old southern favorite.

Yield serves 12

Number Of Ingredients 9



Garlic Grits Casserole image

Steps:

  • Preheat the oven to 350°F. Grease a 9 × 12 × 2-inch casserole dish.
  • Cook the grits in the boiling water with the salt until thickened, about 5 minutes. Add the garlic cheese and butter to the hot grits and stir until melted and incorporated. Beat the eggs and add the milk to the beaten eggs. Slowly stir the egg mixture into the grits. Pour the mixture into the prepared dish. Pour the melted butter over the cornflakes and stir to distribute the butter. Sprinkle the crumb mixture on top of the grits. Bake for 45 minutes.
  • Even non-grits-lovers should try this recipe from my mother-in-law, Blanche Bernard.

1 cup grits
4 1/2 cups boiling water
1 teaspoon salt
10 ounces herb and garlic cheese, such as Boursin
1/4 cup (1/2 stick) salted butter
2 medium eggs
1/2 cup milk
1 tablespoon salted butter, melted
1 cup crushed cornflakes

SOUTHERN GRITS CASSEROLE

If you're from the South you will definitely love this recipe, which includes grits, eggs, sausage, and cheese. When I cook it, I place it in the slow cooker to stay warm. There is nothing worse than cold grits.

Provided by Ella Baldwin

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h

Yield 16

Number Of Ingredients 8



Southern Grits Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  • Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
  • In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
  • Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
  • Bake 30 minutes in the preheated oven, until lightly browned.

Nutrition Facts : Calories 403.2 calories, Carbohydrate 16.8 g, Cholesterol 201.8 mg, Fat 29.9 g, Fiber 0.3 g, Protein 16.5 g, SaturatedFat 14.5 g, Sodium 458.9 mg, Sugar 0.9 g

6 cups water
2 cups uncooked grits
½ cup butter, divided
3 cups shredded Cheddar cheese, divided
1 pound ground pork sausage
12 eggs
½ cup milk
salt and pepper to taste

GOURMET GRITS CASSEROLE

Number Of Ingredients 14



Gourmet Grits Casserole image

Steps:

  • Cook grits in boiling water according to package directions. Stir in remaining ingredients except cornflakes and melted butter; mix well. Pour into greased 9x13-inch baking dish. Combine cornflakes and butter; sprinkle over casserole. Top with additional paprika, if desired. Bake at 250° 1 1/2 - 2 hours, or until set. Note: Casserole can be prepared a day ahead, covered and refrigerated. Additional baking time may be needed.

Nutrition Facts : Nutritional Facts Serves

6 cups water
1 1/2 cups uncooked grits
1 pound longhorn Cheddar cheese, shredded
1 (4-ounce) can diced green chili, drained
3 eggs, beaten
1/4 cup butter, softened
1 tablespoon savory salt
2 cloves garlic, minced
1 dash of Tabasco
1 dash of Worcestershire sauce
1 dash of paprika
1 salt and pepper to taste
1 cup crushed cornflakes
1/4 cup butter, melted

CHEESE 'N' GRITS CASSEROLE

Grits are a staple in southern cooking. Serve this as a brunch item with bacon or as a side dish for dinner.-Jennifer Wallis, Goldsboro, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 10



Cheese 'n' Grits Casserole image

Steps:

  • Preheat oven to 350°. In a large saucepan, bring water to a boil. Slowly stir in grits and salt. Reduce heat; cover and simmer until thickened, 5-7 minutes. Cool slightly. Gradually whisk in milk, butter and eggs. Stir in cheese, Worcestershire sauce and cayenne. , Transfer to a greased 2-qt. baking dish. Sprinkle with paprika. Bake, uncovered, until bubbly, 30-35 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 202 calories, Fat 12g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 335mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

4 cups water
1 cup uncooked old-fashioned grits
1/2 teaspoon salt
1/2 cup 2% milk
1/4 cup butter, melted
2 large eggs, lightly beaten
1 cup shredded cheddar cheese
1 tablespoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika

SOUTHERN GRITS CASSEROLE

My family's favorite with seafood, especially with shrimp or crabcakes. It's great for brunch or a casual dinner party! Growing up, I never had grits, but I've grown to love them. :) Prep time does not include the 20 minutes needed to cook the grits.

Provided by BeachGirl

Categories     Breakfast

Time 1h10m

Yield 1 9x12x2 inch casserole, 8 serving(s)

Number Of Ingredients 7



Southern Grits Casserole image

Steps:

  • Preheat oven to 350 degrees.
  • Spray 9x12x2-inch pan with non-stick cooking spray.
  • Place hot grits in large bowl.
  • Add butter and stir to mix and let butter melt.
  • Add liquid ingredients and stir to mix well.
  • Pour into casserole.
  • Place casserole in oven; place pan of water on shelf below casserole.
  • This helps keep carrerole from drying out.
  • Bake 50 minutes.
  • Remove from oven and sprinkle casserole with cheese and then bacon.
  • Return to oven for an additional 10 minutes until just set in the middle.
  • Serve hot.

2 cups cooked grits, hot (I use yellow grits)
2/3 cup skim milk
1/2 cup butter
1 1/2 cups egg substitute or 2 whole eggs
4 ounces shredded sharp cheddar cheese (1 cup)
1/2 cup crisp bacon, crumbled (I use Oscar Meyer or Hormel real bacon bits)
salt and pepper

BAKED CHEESE GRITS

The grits mixture will almost fill the entire baking dish and will puff up when baking, but don't worry - it won't overflow. Also, switching sides, these grits can take the place of mashed potatoes anytime.

Provided by Emeril Lagasse

Categories     Milk/Cream     Egg     Side     Bake     Vegetarian     Quick & Easy     Cheddar     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9



Baked Cheese Grits image

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Bring water and 3/4 teaspoon salt to a boil in a 4-quart heavy pot.
  • Add grits in a slow stream, stirring constantly. Reduce heat and gently simmer, stirring frequently to avoid sticking, until very thick, about 30 minutes. (Use a long-handled spoon to avoid bubbling and popping hot grits.)
  • Add butter, remaining 1 1/2 teaspoons salt, pepper, garlic, and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.
  • Pour into an ungreased 8-inch square baking dish (2 inches deep) and bake until set and lightly browned, about 1 hour. Serve immediately.
  • *Available at bobsredmill.com.

6 cups water
2 1/4 teaspoons salt
2 cups yellow grits* (not quick or instant; 12 oz)
1 stick (1/2 cup) unsalted butter
1/2 teaspoon black pepper
2 tablespoons chopped garlic
1/2 lb Cheddar, coarsely grated (2 cups)
3 large eggs
1 cup whole milk

GOURMET GRITS CASSEROLE

Number Of Ingredients 14



Gourmet Grits Casserole image

Steps:

  • Cook grits in boiling water according to package directions. Stir in remaining ingredients except cornflakes and melted butter; mix well. Pour into greased 9x13-inch baking dish. Combine cornflakes and butter; sprinkle over casserole. Top with additional paprika, if desired. Bake at 250° for 1 1/2-2 hours, or until set. Note: Casserole can be prepared a day ahead, covered, and refrigerated. Additional baking time may be needed. Fun Fact: This elliptical amphitheatre in the center of the city of Rome, Italy, is the largest ever built in the Roman Empire. Capable of seating 50,000 spectators, the Colosseum was used for gladiatorial contests and public spectacles such as mock sea battles, animal hunts, executions, reenactments of famous battles, and dramas based on classical mythology.

Nutrition Facts : Nutritional Facts Serves

1 1/2 cups uncooked grits
6 cups boiling water
1 pound longhorn Cheddar cheese, shredded
1 (4-ounce) can diced green chili, drained
3 eggs, beaten
1/4 cup butter, softened
1 tablespoon savory salt (your favorite salt/herb blend)
2 - 3 garlic cloves, minced
dash of Tabasco
dash of Worcestershire sauce
dash of paprika
salt and pepper to taste
1 cup crushed cornflakes
1/4 cup butter, melted

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