How to Make Traditional Deep South Cheese Grits Casserole

From time immemorial in America’s Deep South grits have been a hearty mealtime favorite. Processed from corn, first as hominy, then dried and ground up, grits have long been cooked and buttered to make the uniquely southern creamy breakfast dish. Frugal cooks have even served grits patties fashioned from leftover grits of the day before.

But the ultimate in grits today is the traditional luxuriously rich, cheesy grits casserole.

Add this sumptuous southern entrée to your next country supper or fish fry.

Difficulty: Easy

Instructions

Things You'll Need:

• 6 cups water
• 1-1/2 cups uncooked grits
• 1 stick butter
• 1 pound processed cheese (like Velveeta) cut into chunks
• 3 whole eggs, lightly beaten
• 1 small can chopped chili peppers
• 2 teaspoons salt or salt substitute (optional)

1. Preheat oven to 275 degrees.

2. Butter or spray with cooking spray a large (one and one half to two quarts) baking dish.

3. In a large saucepan or microwave safe bowl bring six cups of water to a boil.

4. Stir into the boiling water one and one half cups grits. Either long cooking or quick grits will work; NOT instant grits. Cook until thick and creamy, approximately five to seven minutes.

5. Add to the hot grits one stick of butter.
   
   *For the most memorable flavor use real butter, but for a more health conscious meal use olive oil margarine, or a quality butter substitute.

6. Blend into the grits mixture one pound Velveeta or other processed cheese.

7. Add to the grits mixture three slightly beaten eggs.

8. Stir into the grits one small can chopped green chili peppers (or fresh chopped chilies with the seeds removed).

9. Pour grits mixture into greased two quart baking dish.

10. Bake one hour at 275 degrees.

11. Serve hot.

Tips & Warnings

• To make grits casserole that has a bit more tang substitute sharp cheddar cheese for one half the Velveeta.
• Chopped onion can be added along with the chili peppers if desired.
• Salt is optional for this dish. While prepared grits usually need salt, the processed cheese added to this casserole typically provides enough salt for flavor.
• Store leftovers in the refrigerator.
• Leftover Cheese Grits Casserole becomes stiff in the refrigerator, but can be lightly reheated in the microwave to the same texture - or used to make next day cheese grits patties!
• Use care when handling or eating very hot grits - hot grits can meld with and cook skin.
• This casserole should be thick and creamy, not stiff; so do not overcook.

[sullysee]

on 10/25/2009 This traditional deep south cheese grits casserole recipe sounds yummy. I guess I'm south enough to make it, here in Orlando.

[harvard]

on 10/24/2009 Deep South Cheese Grits Casserole puts a nice spin on grits and I will give this a try. It always seemed like there was something vital missing from plain grits and after reading this I think the answer is, and has been, cheese. Thank you!

[pennynickols]

on 10/18/2009 Thanks for sharing, "How to Make Traditional Deep South Cheese Grits Casserole." I've never made grits; however, I've eaten them in restaurants. I'm going to give this recipe a try (sans the butter though).

[debstips]

on 10/18/2009 Yummy!I can't wait to try this recipe!Everything is delicious with cheese in it!Thank you.5*

[angie497]

on 10/17/2009 Mmmm, now my mouth is watering! 5*