Southern Grits Casserole Recipe

Grits: Coarsely ground corn used as a base for the casserole.

Water: Used to cook the grits until they are thick and creamy.

Salt: Enhances the flavor of the grits.

Cheddar cheese: Adds a rich, cheesy flavor to the casserole.

Milk: Helps to create a creamy texture in the grits.

Sausage: Provides a savory and hearty element to the dish.

Butter: Adds richness and flavor to the grits.

Eggs: Helps to bind the casserole together and adds a fluffy texture.

When preparing grits, ensure you stir constantly while adding them to the boiling water to prevent clumping. This will result in a smoother texture. Additionally, when incorporating the cheddar cheese, make sure it is fully melted and evenly distributed throughout the mixture to achieve a consistent flavor in every bite.

• grits - Substitute with polenta: Polenta has a similar texture and can be cooked in the same manner as grits.

• water - Substitute with chicken broth: Chicken broth adds more flavor to the dish compared to plain water.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and saltiness to the dish.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements the casserole.

• milk - Substitute with heavy cream: Heavy cream will make the casserole richer and creamier.

• cooked and crumbled sausage - Substitute with cooked and crumbled bacon: Bacon provides a smoky flavor that can enhance the overall taste of the casserole.

• butter - Substitute with olive oil: Olive oil is a healthier fat alternative and can provide a different flavor profile.

• large beaten eggs - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent similar to eggs, suitable for a vegan alternative.

• Allow the grits casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled casserole into an airtight container. If you prefer, you can also wrap individual portions tightly in plastic wrap and then place them in a resealable freezer bag.
• For short-term storage, place the container in the refrigerator. The casserole will stay fresh for up to 3-4 days.
• For long-term storage, place the wrapped portions or container in the freezer. The grits casserole can be frozen for up to 2-3 months.
• When ready to reheat, if the casserole is frozen, transfer it to the refrigerator to thaw overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed casserole in an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes or until warmed through.
• Alternatively, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and stirring halfway through.
• For added freshness, sprinkle a bit of shredded cheddar cheese on top before reheating in the oven. This will give the casserole a nice, melty topping.
• If you notice any liquid separation after reheating, simply stir the casserole gently to reincorporate the ingredients.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover Southern Grits Casserole in an oven-safe dish. Cover with aluminum foil to prevent it from drying out. Heat for about 20-25 minutes, or until warmed through. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method: Transfer a portion of the casserole to a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. If needed, continue heating in 30-second intervals until hot.

• Stovetop Method: Place the leftover grits casserole in a non-stick skillet over medium-low heat. Add a splash of milk or water to prevent sticking and to help rehydrate the grits. Stir occasionally and heat until warmed through, about 5-7 minutes.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the casserole in an air fryer-safe dish. Heat for about 10-12 minutes, checking halfway through to ensure it doesn't overcook. This method will give you a nice crispy top.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the grits casserole on a toaster oven tray. Cover with foil and heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the top.

• Oven: Used to bake the casserole at 350°F (175°C) until it is set and golden on top.

• Saucepan: Utilized to bring water to a boil and cook the grits until thickened.

• Mixing bowl: Needed to combine the cooked grits, sausage, and beaten eggs.

• Whisk: Helps in beating the eggs and ensuring they are well mixed.

• Wooden spoon: Ideal for stirring the grits constantly while cooking and for mixing other ingredients.

• Measuring cup: Essential for accurately measuring the grits, water, milk, and cheese.

• Measuring spoons: Used to measure the salt and butter precisely.

• Cheese grater: Required if you need to shred the cheddar cheese.

• Baking dish: The container in which the casserole mixture is poured and baked.

• Cooking spray: Used to grease the baking dish to prevent the casserole from sticking.

• Knife: Handy for cutting the cooked sausage into crumbles if it hasn't been pre-crumbled.

• Cutting board: Provides a surface to crumble the cooked sausage.

• Oven mitts: Protect your hands when placing the baking dish in the oven and removing it once done.

Pre-cook the sausage: Cook and crumble the sausage ahead of time and store it in the fridge. This way, you can quickly add it to the grits mixture when you're ready to assemble the casserole.

Use instant grits: Opt for instant grits instead of traditional ones. They cook faster and can save you several minutes during preparation.

Shred cheese in advance: Shred the cheddar cheese beforehand and keep it in an airtight container. This will make it easy to mix into the grits without any delay.

Mix ingredients the night before: Combine the cooked grits, sausage, and eggs the night before and store in the fridge. Pour into the baking dish and bake the next day.