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Grits Casserole

Grits Casserole

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program. 


Grits Casserole

8 cups milk, divided
1 tablespoon kosher salt
2 cups uncooked stone-ground grits
1 cup unsalted butter
4 large eggs, lightly beaten
2 teaspoons dried dill, thyme or sage, or a combination of the three
2 cups shredded cheddar cheese
6 slices of crisp-cooked bacon, crumbled
cooking spray

In a large, heavy saucepan, combine 6 cups milk and salt, and cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat, and simmer uncovered, 20-25 minutes or until thick, stirring often.

Heat oven to 350°. Remove grits from heat, and add remaining 2 cups milk, stirring to cool the grits mixture. Stir in eggs, herbs and 1 cup cheese. Pour grits mixture into a lightly greased 10” x 15” baking dish, and top with remaining 1 cup cheese. Bake, uncovered, for 45 minutes or until bubbly. Sprinkle crumbled bacon on top, and serve immediately.

Source: recipe courtesy of Glorious Grits by Susan McEwen McIntosh