World’s Best Cheese Grits Casserole

Growing up, I was never a big fan of grits (yes, I am from the South! Maybe it’s the half Canadian blood in me). But there was one recipe I LOVED involving them and it was my grandmother’s cheese grits casserole. It was tradition for her to make it on Christmas morning. I had to change the original recipe slightly because I can no longer find the garlic cheese she always used, but it still tastes great!

When I got married, we made a recipe book that family and friends could contribute to. My sweet grandmother knew this was one of my favorites! I am going to share the recipe, as well as the note she wrote to me before we were married and I moved to Georgia.


“This recipe came to me when we lived in Atlanta, Georgia. I was told no one could live in Georgia unless they loved grits. So- now that you’ll be a Georgia girl, you need this recipe. I love you!”   April, 2000

Cheese Grits Casserole

2 eggs slightly beaten

1 cup milk

1/4 cup melted butter

1 cup cheddar cheese

1 cup grits

Cook grits on stove as directed (1 cup grits to 3 cups water). Add cheese and melted butter, stirring until cheese melts. I add extra cheese sometimes or a variety of cheeses. It does not have to be cheddar! Combine eggs and milk and then stir into grits also. Bake in a lightly greased casserole dish (quart size). Bake at 350 degrees for 45 minutes or until golden brown. I have made it in different sized casserole dishes. You just have to check it and make sure it is not cooking too fast or sometimes it cooks slower and you have to leave it in longer. The goal is for the casserole to be golden on top and somewhat firm, not runny inside. I usually end up cooking it a little longer than 45 minutes depending on the casserole dish’s shape and size.

The original recipe used garlic cheese, so you can also add 1 tbls of garlic powder for taste!

You can get wonderful grits at Non-GMO, 100% organically grown, stone ground corn grits & meal ground fresh weekly at Greenway Farm by Jesse Green.



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