Cheddar Cheese Grits Casserole

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Prep time: 00:30 HR
Cook time: 01:15 HR


Serves: 2

Commercially produced grits are made from ground, de-germinated, dried white or yellow corn kernels that have been soaked in a solution of water and lye. The only grits for purists are produced by the old-fashioned method of stone grinding with a water-turned stone. These grits retain a more natural texture and rich flavour. Stone-ground grits are sometimes labelled as “speckled heart,” because the remaining germ–or heart of the kernel––looks like a tiny black fleck.



  • Milk - 4 cups
  • Butter -1/4 cup
  • Island Sun corn grits - 1 cup
  • Egg, lightly beaten - 1 large
  • Cheddar cheese, shredded- 2 cups (8 oz.)
  • Carrots, shredded– 2 tbs
  • Cabbage, shredded – 2tbs
  • Peas, shelled – 2 tbs
  • Salt - 1 tsp
  • Pepper - 1/2 tsp
  • Parmesan cheese, grated - 1/4 cup
  • Crushed Nuts (Cashew, Almond, Walnuts, Pine Nuts)


Preheat oven to 350°. Boil milk in a large saucepan and gradually whisk in butter and grits into the milk in the pan. Reduce heat, and simmer, whisking constantly for about 5 to 7 minutes or until grits are soft and cooked well. Remove from heat.

Stir in egg, Cheddar cheese, Salt and Pepper. Add the vegetables and mix. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with grated Parmesan cheese followed by crushed nuts.

Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve hot.