Grits casserole meets souffle, and unlike most souffles, this one is EASY.
I love grits, and this is my favorite way to eat them.
Its like a cross between baked polenta and macaroni and cheesebut with puff power!
Sally Vargas
Grits casserole was something my mom made when I was growing up.
Its simply a homey casserole, given a little lift with egg whites to make it more interesting.
What Is Grits Casserole?
Sally Vargas
Grits casseroles have been around for ages.
There are three versions from the 1950 community cookbookCharleston Receiptsalone!
(Yes, the title is really spelled like that.)
Sally Vargas
They almost always have eggs, and many have cheese, too.
A casserole like this is great with ham for dinner, but I also like it with brunch.
Now I dont do it any other way.
Sally Vargas
How to Make This Grits Souffle Bake
First, you cook the grits on the stovetop.
As they cook, prepare the remaining ingredients: grate the cheese and separate the eggs.
Then, you beat the egg whites until they are pillowy and dramatically increased in volume.
Sally Vargas
Next is what seems like the hard part: folding the egg whites into the hot grits.
Trust me, its not a big deal.
The bigger the spatula, the less folding it takes, and the less the whites deflate.
Sally Vargas
If the whites deflate some, who caresits just a casserole, right?
What Are Grits?
Grits are ground dried corn.
Sally Vargas
If youre familiar with polenta, grits are the same thing.
(These gritsfrom Arrowhead Mills are a good bet.)
Grits are a little more coarse than cornmeal, and can be made from white or yellow corn.
Sally Vargas
Don’t use quick-cooking grits in this recipe, as they won’t work as well.
Sometimes you’ll see grits labeled “hominy grits.”
It wont be as puffy, but itll make timing the rest of your meal a breeze!
Youll need to add a little baking time, about 20 minutes.
My favorite way to eat this is leftover, cold, and straight from the pan.
Refrigerate the leftovers for up to four days.
I dont recommend freezing it.
More Cheesy Casseroles to Fall in Love With!
Cheesy Grits Souffle Bake
Use regular grocery store grits, likeArrowhead Mills brand.
Do not use quick grits or artisan grits.
Quick grits dont have a good texture, and artisan or heirloom grits can take hours to cook.
Grease a 3-quart or 9x13-inch baking dish.
In a medium saucepan, bring the water and milk to a boil.
Add the salt, then gradually whisk in the grits (this keeps them from clumping).
Cook over medium heat, whisking frequently, until creamy and thickened, about 20 minutes.
Add the butter, cheese, cayenne, black pepper, and scallions or chives, if using.
Switch to a spatula and stir until the butter and cheese are melted.
Cover to keep warm and set aside.
Separate the egg yolksfrom the egg whites.
Put the whites in a large, grease-free bowl.
In a separate, medium bowl, stir the egg yolks and sour cream until combined.
They should mostly hold their shape but not be completely stiff.
Working quickly, stir the sour cream and yolk mixture into the grits with a large spatula.
Scrape the mixture into the baking dish.
Bake until the top is puffy and golden-brown, 35 to 45 minutes.
Let sit 5 minutes before serving.
Leftovers will keep, covered and refrigerated, for up to 4 days.
