Southern Grits Casserole Recipes

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SOUTHERN GRITS



Southern Grits image

Hubby says these grits are fit for a Southern Tea Room. No higher compliment than that! It is not a mistake to use quick cooking grits, and cook them for almost half an hour. These grits have body!

Provided by Connie K

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick-cooking grits, not instant (I use Quaker)
1/4 cup butter

Steps:

  • In a small pot, bring water, milk, and salt to a boil.
  • Slowly stir grits into boiling mixture.
  • Stir continuously and thoroughly until grits are well mixed.
  • Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring frequently.
  • Add more water if necessary.
  • Grits are done when they have the consistency of stiff cream of wheat.
  • Stir in butter.
  • Serve with additional butter on top of each portion, or serve with fruit or with a savory meal.

Nutrition Facts : Calories 295.2, Fat 14.8, SaturatedFat 9.1, Cholesterol 41.2, Sodium 724, Carbohydrate 34.6, Fiber 0.6, Sugar 0.3, Protein 6

GRITS CASSEROLE



Grits Casserole image

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

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

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.

SOUTHERN GRITS CASSEROLE



Southern Grits Casserole image

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

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

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.

SOUTHERN GRITS AND GREENS CASSEROLE



Southern Grits And Greens Casserole image

Provided by Melissa

Categories     brunch     Main Course     Side Dish

Number Of Ingredients 15

1 16 oz frozen collard greens
1 tsp salt (for greens)
6 cups low sodium chicken broth
2 cups half and half
1 Tbsp garlic salt (adjust to taste)
2 cups quick cooking grits (not instant)
1 8 oz container garden vegetable spreadable cream cheese (softened)
2 cups shredded Swiss or sharp white cheddar cheese (divided)
1 cup shredded Parmesan cheese (divided)
1/2 lb bacon (cooked and crumbled, reserve 1 Tbsp drippings)
1 medium sweet onion (diced)
2 tsp hot sauce (adjust more or less to taste)
1 tsp freshly ground black pepper
3 Tbsp butter (divided)
3 green onion (thinly sliced)

Steps:

  • In a medium-size pot, cook collard greens in water (amount called for on package) and 1 tsp salt. Cook for 15 minutes, then drain and squeeze out excess moisture.
  • Meanwhile, in a large heavy bottomed pot bring chicken broth, half and half and garlic salt to a boil. Whisking constantly add grits in a single stream. Lower heat to medium-low and cover. Cook, stirring occasionally to prevent sticking, for 20-25 minutes or until creamy. May add more broth or half and half to thin, if needed.
  • After frying bacon, remove to paper towels and crumble. Cook onion in 1 Tbsp drippings until softened, about 2 minutes.
  • Remove grits from heat, add cream cheese and 2 Tbsp butter. Stir until fully melted. To the grits add greens, 1 cup shredded cheese, 1/2 Parmesan cheese, 1/2 cooked bacon, hot sauce and black pepper. Mix until fully combined.
  • To bake: Preheat oven to 350°F. Butter a 13 x 9 inch baking dish using 1 Tbsp butter or spray with cooking spray. Pour grits and greens into the dish. Top with remaining shredded cheese, Parmesan cheese and bacon. Bake for 20 minutes or until bubbly and cheese is lightly golden. May broil to brown further, if desired.
  • Let stand 5 minutes, garnish with green onion and serve with additional hot sauce on the side, if desired.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 28 g, Protein 18 g, Fat 29 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 74 mg, Sodium 1352 mg, Fiber 2 g, Sugar 3 g, Calories 440 kcal, UnsaturatedFat 10 g

SOUTHERN GRITS CASSEROLE



Southern Grits Casserole image

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

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

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

CHEDDAR CHEESE GRITS CASSEROLE



Cheddar Cheese Grits Casserole image

Learn how to make Cheddar Cheese Grits Casserole. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.

Provided by Southern Living Editors

Categories     Grits

Time 55m

Yield Makes 6 servings

Number Of Ingredients 8

4 cups milk
1/4 cup butter
1 cup uncooked quick-cooking grits
1 large egg, lightly beaten
2 cups (8 oz.) shredded sharp Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.
  • Stir in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with grated Parmesan cheese.
  • Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately.

SOUTHERN CHEESE GRITS



Southern Cheese Grits image

A Southern tradition, creamy cheese grits with a zip of spice makes for a perfect side dish to barbecue, or for a holiday get together. They were always on the table at my mother-in-law's house. A real family tradition.

Provided by Deborah

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h45m

Yield 8

Number Of Ingredients 13

nonstick cooking spray
4 cups water
½ teaspoon salt
1 cup regular grits, uncooked
1 egg, well beaten
1 ½ cups grated sharp Cheddar cheese, divided
½ cup milk
2 tablespoons Worcestershire sauce
2 tablespoons butter
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
1 dash hot pepper sauce (such as Tabasco®), or more to taste
1 pinch paprika, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart casserole dish with nonstick cooking spray.
  • Bring water and salt to a boil in a pot over high heat. Add grits, reduce heat to low, and let simmer until tender, about 30 minutes.
  • Pour grits into a large mixing bowl. Add beaten egg slowly, followed by 1 1/4 cups Cheddar cheese, milk, Worcestershire sauce, butter, pepper, garlic powder, and hot sauce. Mix thoroughly and pour into the prepared dish. Sprinkle remaining Cheddar cheese on top and sprinkle lightly with paprika for coloring. Cover.
  • Bake in the preheated oven until thickened and cheese is melted, about 1 hour, uncovering the last 10 minutes to let a crust form on top.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 17.7 g, Cholesterol 56.5 mg, Fat 12.6 g, Fiber 0.4 g, Protein 9.4 g, SaturatedFat 7.7 g, Sodium 386.7 mg, Sugar 1.5 g

GRITS 'N' SAUSAGE CASSEROLE



Grits 'N' Sausage Casserole image

You could call this the "so good casserole" because that's what people say when they try it. It's a Southern specialty.-Marie Poppenhager, Old Town, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h45m

Yield 12 servings.

Number Of Ingredients 9

3 cups water
1 cup quick-cooking grits
3/4 teaspoon salt, divided
2 pounds bulk pork sausage, cooked and drained
2 cups shredded cheddar cheese, divided
3 large eggs
1-1/2 cups whole milk
2 tablespoons butter, melted
Pepper to taste

Steps:

  • In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally., In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining salt., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, about 1 hour. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 316 calories, Fat 24g fat (11g saturated fat), Cholesterol 110mg cholesterol, Sodium 621mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

BAKED SOUTHERN GRITS



Baked Southern Grits image

Karen Mau of Jacksboro, Tennessee turns a southern favorite into a tasty low-fat dish. Jalepeno peppers add a welcome kick while reduced-fat cheese creates a rich texture.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 10

4 cups water
1 cup quick-cooking grits
4 large egg whites
2 large eggs
1-1/2 cups shredded reduced-fat cheddar cheese
1/2 cup fat-free milk
1 to 2 jalapeno peppers, seeded and chopped
1/2 teaspoon garlic salt
1/4 teaspoon white pepper
4 green onions, chopped, divided

Steps:

  • In a large saucepan, bring water to a boil. Add grits; cook and stir over medium heat for 5 minutes or until thickened. Remove from the heat., In a small bowl, whisk egg whites and eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Stir in the cheese, milk, jalapenos, garlic salt, pepper and half of the onions., Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Sprinkle with remaining onions.

Nutrition Facts : Calories 158 calories, Fat 6g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 300mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges

TV'S GRITS CASSEROLE



TV's Grits Casserole image

Grits are delicious and filling. This is truly a Southern comfort food. Good anytime. Enjoy.

Provided by TVcook

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h30m

Yield 8

Number Of Ingredients 9

1 pound bulk pork sausage
1 cup chopped onion
1 cup chopped celery
½ cup chopped green bell pepper
1 cup quick-cooking grits
4 cups water
1 teaspoon salt
1 (10.75 ounce) can condensed cream of celery soup
1 cup shredded Cheddar cheese

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Butter a 2-quart casserole dish.
  • Heat a large skillet over medium heat; cook the sausage in the hot skillet until completely browned, 5 to 7 minutes. Add the onion, celery, and green pepper; cook and stir until tender, about 5 minutes more. Transfer to the prepared casserole dish.
  • Bring the grits, water, and salt to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the grits are tender, about 30 minutes. Add to the sausage mixture in the casserole dish and stir; press into an even layer. Pour the soup over the mixture in an even layer. Sprinkle the Cheddar cheese over the soup.
  • Bake in the preheated oven until the cheese has melted, about 30 minutes.

Nutrition Facts : Calories 405.7 calories, Carbohydrate 21.7 g, Cholesterol 57.6 mg, Fat 29.5 g, Fiber 1.2 g, Protein 12.8 g, SaturatedFat 11.7 g, Sodium 1062.6 mg, Sugar 2 g

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