Garlic Grits Casserole Recipes

GARLIC CHEESE GRITS

Steps:

• Cook grits according to package directions. Add cheese, butter and garlic salt; stir until cheese and butter are melted. In a measuring cup, beat egg; add milk to measure 1/2 cup. Stir into grits. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly around the edges. Sprinkle with additional cheese if desired.

KENTUCKY GARLIC CHEESE GRITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Beat milk, egg, garlic powder, and hot pepper sauce in a bowl.
• Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits.
• Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.

CHEESE GRITS CASSEROLE

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.

CHEESE 'N' GRITS CASSEROLE

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.

GRITS CASSEROLE

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.

GARLIC GRITS CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-12-inch casserole dish. Bring 4 1/2 cups water to a boil in a medium saucepan; add 1 teaspoon salt. Add the grits and cook until thickened, about 5 minutes, whisking constantly.
• Add the cheese and 4 tablespoons butter to the hot grits and stir until melted and incorporated. Beat the eggs in a small bowl, then whisk in the milk; slowly stir the egg mixture into the grits. Pour the mixture into the prepared casserole dish. (You can make the casserole to this point up to 1 day ahead; cover and refrigerate.)
• Melt the remaining 1 tablespoon butter; pour over the cornflakes in a bowl and stir to distribute the butter. Sprinkle the cornflake crumb mixture on top of the grits. Bake 45 minutes.

GARLIC CHEESE GRITS CASSEROLE

Steps:

• In a large saucepan bring the water to a boil. Add the garlic powder, salt and pepper. Gradually stir in the grits. Lower the heat and simmer, stirring occasionally, for 5 minutes.
• Remove the pan from the heat and stir in the butter and 1 cup of cheese until melted.
• In a small bowl mix the eggs with the milk. Stir the mixture into the grits. Pour the grits into a greased 2-quart casserole dish.
• Sprinkle with the remaining cheese. Bake at 350 degrees for 1 hour.

PAULA DEEN'S BAKED GARLIC CHEESE GRITS

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 4-quart casserole dish.
• Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan.
• Stir in the grits and whisk until completely combined.
• Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes.
• Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined.
• Pour the mixture into the prepared casserole dish.
• Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.

GARLIC GRITS CASSEROLE

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.

GARLIC GRITS CASSEROLE

Steps:

• Cook grits according to directions.
• Add butter, cheese and eggs and heat until the chees and butter are melted.
• Stir in milk.
• Place in a greased pyrex pan.
• Cover with corn flakes.
• Bake at 350 for about 45 minutes or 1 hour.