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Pioneer Woman Cheese Grits Casserole

Pioneer Woman Cheese Grits Casserole - recipe card
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This classic Southern cheese grits casserole is creamy, cheesy, and utterly comforting. Stone-ground grits are baked with sharp cheddar, Monterey Jack, butter, and eggs, creating a rich side dish with a golden-brown top and tender interior.

Ingredients

Scale
  • 4 cups water
  • 1 cup stone-ground grits (not instant or quick-cooking)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 cup whole milk, at room temperature
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 6 ounces sharp cheddar cheese, shredded (about 1.5 cups)
  • 4 ounces Monterey Jack cheese, shredded (about 1 cup)
  • Freshly ground black pepper to taste

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 2-quart (8×8-inch) baking dish with butter or nonstick spray.
  2. In a large saucepan, bring 4 cups of water and 1/2 teaspoon kosher salt to a boil over high heat. Slowly whisk in the grits, reduce heat to low, and cook, stirring frequently, for 20-25 minutes, until the grits are tender and have absorbed most of the liquid. The mixture should be thick and creamy, not soupy.
  3. Remove the saucepan from the heat. Stir in the butter until melted, then add the milk, beating well to combine. Let cool for 5 minutes to prevent the eggs from scrambling.
  4. In a small bowl, lightly beat the 2 eggs. Temper the eggs by slowly whisking about 1/2 cup of the warm grits mixture into the eggs, then pour the egg mixture back into the saucepan, stirring constantly.
  5. Add the garlic powder, cayenne (if using), and black pepper. Stir in 1 cup of the shredded cheddar and all of the Monterey Jack, reserving the remaining 1/2 cup cheddar for the topping. Mix until the cheese is fully melted and incorporated.
  6. Pour the grits mixture into the prepared baking dish and spread into an even layer. Sprinkle the reserved 1/2 cup cheddar over the top.
  7. Bake, uncovered, on the middle rack for 30-35 minutes, until the casserole is set in the center and the top is golden and bubbling. A knife inserted into the center should come out clean.
  8. Let the casserole rest on a wire rack for 10 minutes before serving. This allows the structure to firm up for clean slices.

Notes

Storage: Cover leftovers tightly and refrigerate for up to 4 days. Freezing: The baked casserole can be frozen for up to 3 months; thaw overnight in the fridge before reheating. Reheating: Microwave individual portions for 1-2 minutes, or reheat in a 350°F (177°C) oven covered with foil for 15-20 minutes. Add a splash of milk if the grits seem dry.

Nutrition

Keywords: cheese grits casserole, Pioneer Woman recipe, Southern side dish, baked grits, stone-ground grits, sharp cheddar grits, creamy grits, brunch casserole, holiday side, easy grits recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cheese-grits-casserole-recipe/