Cheddar Grits Casserole with Tomatoes and Green Chilies
By Kim Morgan • Mar 26th, 2010 • Category: Eggs & Cheese, Recent Posts
Print This Post
Grits are fabulous, and for those that think otherwise-this dish is for you. This is the turn-a- round dish that will convert even the most ardent grit detester. Yes, there are a few of those around much to my dismay.
But really, how could anyone protest when eating a light fluffy moist dish-loaded with aged cheddar, cream, butter, tomatoes, green chilies, eggs and of course grits.
Grits casserole is simple and open to much interpretation. Which means add what you’d like and remove what you don’t like. Just keep the basic recipe and have at it. You will not be disappointed.
The bonus, and it is a big one-grits casserole reheats wonderfully in the microwave for up to two days. So enjoy and if you have come up with a stellar flavor combination, please share!
Cheddar Grits Casserole with Tomatoes and Green Chilies
Basic grits recipe-
1 cup stone ground white or yellow grits (if you are not fortunate enough to live in the South, you may mail order these at Anson Mills)
4 cups whole milk (no skim please-it’s so not Southern)
3 tablespoon sweet unsalted butter
1 tsp salt
1/2 tsp freshly grated nutmeg
freshly ground pepper to taste
1 lb extra sharp white aged cheddar coarsely grated
5 eggs lightly beaten
1 can tomatoes with green chilies (found in your Mexican section of any grocery store)
Put first four ingredients in a medium saucepan, whisk well to mix and bring to a boil. Turn to low heat and cook for about 25 minutes or according to directions on grits package. Stir often, making sure that the grits don’t clump at the bottom of the pan. When done set aside to cool slightly.
Meanwhile mix remaining ingredients in a medium bowl and set aside. Add a cup or so of the warm grits and beat to combine. Then add remaining grit mixture and mix together. Pour into a greased dish or two and bake in a preheated oven set to 375 degrees. Bake for 30 to 40 minutes till lightly browned on top and set in the center. Don’t over bake, but make sure center doesn’t jiggle.
Serve warm as a side dish or with a salad as a light meal.
Print This Post
Kim Morgan is the aspiring writer, photographer & passionate cook of ayankeeinasouthernkitchen.com; she is currently cooking Southern food, one stick of butter at a time.
Email this author | All posts by Kim Morgan
I must admit to never having the opportunity to try grits. I will need to remedy that soon!
A wonderful casserole! Very comforting and flavorful.
Cheers,
Rosa
You can’t go wrong with grits and chilies!
yes, please. i’ll take seconds and thirds, if you don’t mind.
Oh, that looks so delicious. I wish I could reach into my computer screen and take a big helping. Thanks for the recipe. Rosemary (a former self-respecting southerner, now a yankee)
Oh wow, I don’t eat grits often…but these are mouthwatering!!! What a great recipe to share with friends!
I make the traditional Cheddar Cheese Grits with Sausage Casserole. But you’ve got me thinking new combo’s. Like adding spinach and tomatoes. Or using ham or smoked sausage instead of breakfast sausage. And I just bought some Emmenthal cheese yesterday, so I definitely see grits casserole in my future. Thanks!
yum, i never thought about turning grits into a casserole before! this looks great
You are sooo right…grits are fabulous! I really don’t know how anyone could not like a dish of these. Cheese Grits Casserole is my ultimate comfort food.