Ingredients
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4 cups water
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1 cup quick-cooking grits
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1 teaspoon kosher salt
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1/4 cup butter
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5.2 ounces garlic cheese (such as Boursin garlic and herb cheese)
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2 cups shredded cheddar cheese, divided
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2 large eggs, whisked
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3/4 cup whole milk
Instructions
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Preheat the oven
Preheat oven to 350°F and butter an 11 x 7-inch casserole dish. -
Cook the grits
Bring water to a boil in a large saucepan. Add the grits and salt, then reduce heat to a simmer. Cover and cook for 5 minutes, or until thickened. -
Add the cheeses
Remove grits from heat and stir in the butter, garlic cheese, and 1 cup shredded cheddar until fully melted and smooth. -
Combine egg mixture
In a separate bowl, whisk together the eggs and milk. Slowly add to the hot grits while stirring briskly to combine evenly. -
Assemble the casserole
Pour the mixture into the prepared baking dish and sprinkle the remaining 1 cup cheddar cheese over the top. -
Bake
Bake for 1 hour, or until golden, bubbly, and set in the center. -
Rest and serve
Allow the casserole to rest for 5–10 minutes before serving.
Notes
Shred Your Own Cheese
Freshly grated cheddar melts more smoothly and provides better flavor than pre-shredded cheese.
Let It Rest
Resting after baking allows the grits to firm up slightly, making slicing and serving easier.
Prep Ahead
Assemble the casserole up to one day in advance. Cover and refrigerate, then let sit at room temperature for 15–20 minutes before baking.
Freezing Instructions
Store leftovers in an airtight container and freeze for up to 3 months. Reheat in the oven or microwave until warmed through.
