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Clothing designer Billy Reid says, "Folks in the South start eating grits young. You learn to love them as a kid and it never goes away." Using old-fashioned, stone-ground grits gives the casserole a better texture and flavor than quick cooking grits. More Southern Recipes

Billy Reid
February 2007

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© Lucy Schaeffer

Recipe Summary

active:
45 mins
total:
2 hrs 20 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Butter a 13-by-9-inch baking dish. In a large, heavy pot, bring the water to a boil. Sprinkle the grits into the water, stirring constantly, and return to a boil. Cook over low heat, stirring frequently, until the grits are just tender, about 30 minutes. Season generously with salt and pepper and cook, stirring, until the grits are very thick and tender, about 10 minutes longer. Off the heat, stir in the butter and cheese, then stir in the eggs.

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  • Pour the mixture into the prepared dish and bake for 1 hour, until bubbling and the top is golden. Let the grits casserole cool for 20 minutes before serving.

Make Ahead

The baked casserole can be refrigerated overnight. Reheat before serving.

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