This recipe creates a creamy and comforting Baked Grits Casserole (or Soufflé) that’s perfect for breakfast, brunch, or a side dish. The grits are cooked with milk, cheese, and seasonings, then baked until golden brown and puffed up. The result is a light and airy dish with a rich, cheesy flavor.
Ingredients:
- 4 cups milk (or a combination of milk and chicken broth)
- 1 cup quick-cooking grits
- 1/2 cup (1 stick) unsalted butter
- 1 cup shredded cheddar cheese (or Gruyere, Parmesan, etc.)
- 1/2 cup grated Parmesan cheese
- 4 large eggs, separated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup chopped fresh chives (or green onions)
Instructions:
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish or a 2-quart casserole dish.
- Cook Grits: In a large saucepan, bring the milk (or milk and broth) to a simmer over medium heat. Gradually whisk in the grits, stirring constantly to prevent lumps.
- Add Butter and Cheese: Reduce heat to low and cook, stirring occasionally, until the grits are thick and creamy, about 5-7 minutes. Stir in the butter, cheddar cheese, and Parmesan cheese until melted and smooth.
- Separate Eggs: Separate the eggs, placing the yolks in a large bowl and the whites in a separate bowl.
- Whisk Egg Yolks: Whisk the egg yolks into the grits mixture until well combined.
- Season: Stir in the salt, pepper, cayenne pepper (if using), and chopped chives (or green onions).
- Beat Egg Whites: In the bowl with the egg whites, beat with an electric mixer until stiff peaks form.
- Fold in Egg Whites: Gently fold the beaten egg whites into the grits mixture in two additions, being careful not to deflate the whites.
- Pour into Dish: Pour the grits mixture into the prepared baking dish and spread evenly.
- Bake: Bake for 35-40 minutes, or until the casserole is golden brown and puffed up.
- Cool and Serve: Let the casserole cool slightly before serving.
Tips and Notes:
- Grits Choice: Use quick-cooking grits for this recipe.
- Milk Variation: You can use a combination of milk and chicken broth for a richer flavor.
- Cheese Variations: Feel free to use other cheeses like Gruyere, Monterey Jack, or pepper jack.
- Spice Level: Adjust the amount of cayenne pepper to your taste.
- Herb Variations: You can use other fresh herbs like parsley, thyme, or rosemary.
- Make Ahead: You can prepare the grits mixture ahead of time and store it in the refrigerator. When ready to bake, fold in the beaten egg whites and bake as directed.
- Storage: Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Enjoy this creamy and flavorful Baked Grits Casserole (or Soufflé)!