Time 1h30m Yield 8 Number Of Ingredients 9 Steps:
Preheat an oven to 375 degrees F (190 degrees C). Butter a 2-quart casserole dish. Heat a large skillet over medium heat; cook the sausage in the hot skillet until completely browned, 5 to 7 minutes. Add the onion, celery, and green pepper; cook and stir until tender, about 5 minutes more. Transfer to the prepared casserole dish. Bring the grits, water, and salt to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the grits are tender, about 30 minutes. Add to the sausage mixture in the casserole dish and stir; press into an even layer. Pour the soup over the mixture in an even layer. Sprinkle the Cheddar cheese over the soup. Bake in the preheated oven until the cheese has melted, about 30 minutes.
Time 1h20m Yield 10 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish. Bring milk, water, and salt to a boil in a large saucepan; gradually sprinkle grits into the boiling liquid, stirring to combine. Cook until thickened, about 5 minutes. Stir processed cheese, sharp Cheddar cheese, butter, and garlic powder into grits, stirring until cheese has melted. Let the mixture stand until cooled, about 15 minutes. Stir beaten eggs into grits; transfer to prepared baking dish. Bake in the preheated oven until the top is lightly golden brown and the grits are set, about 45 minutes.
Time 1h Yield 10 servings. Number Of Ingredients 8 Steps:
Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain and set aside. In a saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat and cook 4-5 minutes, stirring occasionally. Remove from the heat. Stir a small amount of hot grits into the eggs; return all to the saucepan, stirring constantly. Add the sausage, 1 cup cheese, milk and butter, stirring until the butter is melted. , Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 50-55 minutes or until the top begins to brown.
Time 1h Yield 16 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted. In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits. Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper. Bake 30 minutes in the preheated oven, until lightly browned.
Time 55m Yield 6 servings Number Of Ingredients 17 Steps:
Preheat the oven to 375 degrees F. Bring 1 1/2 cups water to a simmer in a large saucepan. Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish. Pour in the simmering water, and whisk until there are no lumps. Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside. Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat. Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp. Immediately spread the shrimp mixture evenly over the grits in the casserole dish. Top with the bread and the remaining 1/2 cup Cheddar. Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes. Sprinkle with the reserved scallions. Serve with extra hot sauce on the side.
Time 1h15m Yield 8 to 10 servings Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F. Grease a 9-by-12-by-2-inch casserole dish. Cook the grits in the boiling water with the salt until thickened, about 5 minutes. Add the cheese and butter to the hot grits and stir until melted and incorporated. Beat the eggs and add the milk to the beaten eggs. Slowly stir the egg mixture into the grits. Pour the mixture into the prepared dish. Pour the melted butter over the cornflakes and stir to distribute the butter. Sprinkle the crumb mixture on top of the grits. Bake for 45 minutes.
Time 1h30m Yield 10 servings Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside. In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed. Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander. Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir. Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.
Time 7h20m Yield 6 servings Number Of Ingredients 11 Steps:
Add the grits, vegetable stock, 1 1/2 teaspoons salt and 1 teaspoon pepper to a 12-cup slow cooker. Cover and cook on low until tender, 5 to 6 hours. Now that the grits are done you can build the bake! Preheat the oven to 350 degrees F. Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the collards and the garlic, and sprinkle with salt and pepper. Saute to remove excess water, 1 to 2 minutes. Remove from heat. Add the heavy cream, collards, ricotta and half of the Gouda to the cooked grits, stirring to combine. Taste and adjust the seasoning as needed. Stir in the eggs and pour it all back into the skillet. Top with the remaining Gouda and bake until the center is just set and the top is golden brown, 35 to 45 minutes. Serve hot or warm.
Time 45m Yield 8 servings Number Of Ingredients 7 Steps:
In a heavy pot, cook the bacon over medium heat to render the fat, about 2 minutes. Add the onions and cook with the bacon until the onions are golden brown and the bacon is chewy, about 5 minutes. Carefully add the chicken broth and 2 cups water. Whisk in the grits. Bring to a boil, lower to a simmer and cook until thickened, about 25 minutes. Stir in the cream and cheese until thoroughly combined. Season with salt and pepper.
Time 1h5m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Heat water and salt to boiling. Gradually add grits and return to boiling. Reduce heat. Simmer uncovered, stirring for 5 minutes. Remove from heat and allow to cool, slightly. Add cheese, butter and eggs, mix well to ensure all of the grits are incorporated. Bake at 350 degrees until a light golden brown, about 50 minutes.
Time 40m Yield 8 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a large saucepan, bring water to a boil. Slowly stir in grits and salt. Reduce heat; cover and simmer until thickened, 5-7 minutes. Cool slightly. Gradually whisk in milk, butter and eggs. Stir in cheese, Worcestershire sauce and cayenne. , Transfer to a greased 2-qt. baking dish. Sprinkle with paprika. Bake, uncovered, until bubbly, 30-35 minutes. Let stand 10 minutes before serving.
Time 1h Yield 6 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Spray shallow 3-quart casserole with cooking spray. In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain. Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage. Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese. Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving.
Time 1h30m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve some grease in the skillet. Let bacon cool enough to handle, about 5 minutes; chop and set aside. Heat reserved grease in the skillet over medium heat. Add onion and saute until golden, 7 to 10 minutes. Set aside. Combine 6 cups chicken broth and half-and-half in a large pot; bring to a boil. Stir in grits, return to a boil, and cover. Reduce heat to a simmer and cook, stirring often, until grits are tender, 25 to 30 minutes. While grits are cooking, bring remaining 2 cups chicken broth to a boil in another pot. Add greens, reduce heat, and cook until tender, about 10 minutes. Drain and squeeze out all liquid. Stir bacon, onions, Monterey Jack and Parmesan cheeses, butter, salt, and pepper into grits. When butter is melted, stir in greens. Transfer mixture to a 9x13-inch baking dish. Bake in the preheated oven until starting to brown on top, about 15 minutes.
Time 1h45m Yield 12 servings. Number Of Ingredients 9 Steps:
In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally., In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining salt., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, about 1 hour. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.
Time 2h15m Yield 10-12 serving(s) Number Of Ingredients 15 Steps:
Cook grits in boiling water according to package directions. Stir in remaining ingredients except cornflakes and melted butter; mix well. Pour into greased 9 x 13 inch baking dish. Combine cornflakes and butter; sprinkle over casserole. Top with additional paprika. if desired. Bake at 250 degrees 1 1/2 -2 hours, or until set. Note: Casserole can be prepared a day ahead, covered and refrigerated. Additional baking time may be needed.
Time 1h Yield 6 Number Of Ingredients 6 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Bring the water to a boil in a large saucepan over high heat. Slowly pour the grits into the water while stirring constantly. Reduce heat to medium-low, and simmer until the grits are tender and thick, 3 to 4 minutes. Stir the grits constantly as they cook. Set aside. Heat a skillet over medium-high heat, and sprinkle in the grated luncheon meat. Cook, turning occasionally, until the luncheon meat has browned. Pour off any excess grease, and stir half of the luncheon meat into the grits along with the tomatoes, sour cream, and half of the Cheddar cheese. Pour the grits into the prepared baking dish, and sprinkle with the remaining luncheon meat and Cheddar cheese. Bake in the preheated oven until the casserole is hot and the cheese has melted and is bubbly, about 30 minutes.
Time 1h45m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Spray a 1 1/2 quart baking dish with nonstick cooking spray; set aside. In a large saucepan, bring water and milk to a boil. Add in the soup mix and whisk until blended. Using a wooden spoon, slowly stir in grits; continue stirring until the consistency is smooth. Cook and stir grits for 5 minutes or until they are thick and creamy. Take saucepan from heat. In a small saucepan or skillet, melt butter over medium heat. Saute/stir onion and garlic for 3-5 minutes or until they are softened. Add onion-garlic mixture to grits; stir to combine. Add eggs and cheese to grits; stir to combine. Transfer mixture to baking dish. Bake in a 350° oven for about 1 hour or until set.
Time 1h35m Yield 8 servings. Number Of Ingredients 7 Steps:
Preheat oven to 350°. In a large saucepan, bring water, salt and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. Pour grits into a greased 2-1/2-qt. souffle dish; cool completely., In a large bowl, whisk eggs; pour over grits. Sprinkle with bacon and cheese., Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, covered, 45 minutes. Uncover; bake 30-40 minutes longer or until knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. , Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, as directed, increasing time as necessary for a knife inserted in the center to come out clean. Let stand 5-10 minutes before serving., ,
More about “grits casserole recipes”
Time 1h10m Yield 1 9x12x2 inch casserole, 8 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Spray 9x12x2-inch pan with non-stick cooking spray. Place hot grits in large bowl. Add butter and stir to mix and let butter melt. Add liquid ingredients and stir to mix well. Pour into casserole. Place casserole in oven; place pan of water on shelf below casserole. This helps keep carrerole from drying out. Bake 50 minutes. Remove from oven and sprinkle casserole with cheese and then bacon. Return to oven for an additional 10 minutes until just set in the middle. Serve hot.
