I have this recipe in my family cookbook. My Mom made it. My Auntie Brooks made it. And what I remember is that everyone’s cheddar cheese grits casserole tasted just a little different. Every cook had their own way of selecting ingredients and making the dish their own. I’ve done the same by using the basic recipe my family had and making a few changes along the way.


4 cups milk
1/4 cup butter
1 cup long cooking grits
1 large egg, slightly beaten
2 cups shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder


Preheat oven to 350 degrees. Bring milk to a low boil in a large saucepan over medium-high heat; add butter and gradually whisk in the grits. Reduce heat and simmer for about 20 minutes, whisking frequently, or until the grits are done. Remove from heat.

Stir in the eggs and the remaining ingredients. Pour the mixture into a lightly greased 11×7 baking dish.

Bake, covered, at 350 degrees for 35-40 minutes or until mixture is set. Serve immediately.

One of the changes I made is to use the long cooking grits, not the quick cooking variety. I order mine online and use the Carolina Gold variety. The consistency of the long cooking grits is smooth and velvety – well worth the extra time.


1 Comments on “Cheddar Cheese Grits Casserole”

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