Enjoy a southern breakfast with this Three Cheese Grits Casserole. Creamy grits mixed with three different cheeses is an easy brunch recipe to feed a crowd!
I’m a southern girl y’all. I was born and raised in the south. I spent about 3 years in Northern Virginia which was a whole different world to me and my parent’s currently live in Michigan. In the world of the north sweet tea is hard to come by and grits are a rarity. I am a grits girl through and through. I love my grits loaded down with cheese, butter and salt and roll my eyes at people who put sugar in their grits. I mean if you do we can still be friends but I just don’t understand it.
Anytime my family gets together we have a big breakfast and it always includes grits. My mom and dad have both perfected their grit making (it’s seriously an art to get them right) and I am slowly learning to make my own. When I was in college I used to make a cheese girts casserole a lot. I would make one and eat off of it for a week because it was just me and it made a lot. It’s been quite awhile since I made one so I decided to change some things up and make this Three Cheese Grits Casserole.
I have a head full of recipe ideas for grits, so I won’t spill them just now but hopefully they come out like I’m dreaming. This Three Cheese Grits Casserole is perfect for breakfast or brunch. It can easily be made ahead of time and makes enough to feed a crowd!
Ingredients:
-1 Cup Half-n-Half
-3 cups milk
-1 cup uncooked grits
-1/2 a stick of butter
– 1 cup Cheddar Cheese
– 1 cup Colby/Monterey Jack Cheese blend
– 1/4 cup Parmesan Cheese
-1 egg, beaten
-1 teaspoon garlic powder
-Salt and Pepper to taste
Directions:
- Add half-n-half and milk to a saucepan and bring to a boil
- Turn down heat and stir in grits and butter
- Simmer grits on medium low, covered, stirring occasionally, for 5-7 minutes
- Mix egg and cheese into the grits
- Add garlic powder and salt and pepper and mix
- Pour into a greased 9×13 pan
- Bake on 350 for 20-25 minutes, until golden brown on top
I love how easy this casserole is to throw together. I had to bring a brunch item to an event a couple of weeks ago and made this Three Cheese Grits Casserole and there was barely any left for me to bring home. I love having grits casserole leftover and call me crazy but I also like cold grits.
I want to know, what do you eat in your grits? Or have you ever even tried grits?
Three Cheese Grits Casserole
Enjoy a southern breakfast with this Three Cheese Grits Casserole. Creamy grits mixed with three different cheeses is an easy brunch recipe to feed a crowd!
Ingredients
- 1 cup Half-n-Half
- 3 cups milk
- 1 cup uncooked grits
- 1/2 stick butter
- 1 cup Cheddar Cheese Shredded
- 1 cup Colby/Monterey Jack Cheese Blend Shredded
- 1/4 cup Parmesan Cheese Shredded
- 1 egg beaten
- 1 tsp garlic powder
- Salt and Pepper to taste
Instructions
Add half-n-half and milk in a saucepan and bring to a boil
Turn down the heat and stir in grits and butter
Simmer grits on medium low, covered, for 5-7 minutes, stirring occasionally
Mix egg and cheese into the cooked grits
Add garlic powder, salt and pepper and mix
Pour into a greased 9x13 pan
Bake on 350 for 20-25 minutes, until golden brown on top
If you’re searching for some recipes to serve alongside this Three Cheese Grits Casserole then be sure to try one of these sweet breakfast recipes!
Cinnamon Roll Cream Cheese Braid
Pumpkin Pie Waffles with a Cream Cheese Glaze
Recommended Supplies for making Three Cheese Grits Casserole
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I am honing to take this dish to my next Bible study brunch. Looks so yummy.
all i have is quick grits, is that ok?
Yes that should work fine! Just keep an eye on them to make sure they don’t get too dry when cooking, if they do just add a little more half-n-half. But I think it should be fine, as long as they aren’t the instant grits from the packets.
Enjoy!
Emily
Can this be made ahead of time and reheated?
Yes, it is great leftover!
Emily
This looks yummy, Emily. And I”m a Yankee! But my mom served in the Marine Corps in WWII and was stationed at Camp Lejeune, NC, so maybe that how I learned to love Southern Food. If that sounds intriguing, check out my Facebook author page.
Southern food has a lot of good things to love! It’s my favorite, thank you for checking out the recipe.
Emily
Can you assemble day ahead, refrigerate overnight, and cook next day or should you assemble and cook on same day and then reheat the following day? Any preference?
I would probably assemble and cook on the same day and then reheat the following day. I’ve never tried making it ahead of time but it is delicious reheated! I hope you enjoy!
Emily
There are so many kinds of grits, quick cooking, regular, hominy, stone ground. Which exact kind did you use for this recipe please? I have to make it for a bridal shower and I want it to be perfect. This sounds perfect, I’m just not sure what kind of grits you want us to use. Thank you!
Hi Robin,
I usually use the quick cooking 5 minute grits (but not instant) or the regular. I’ve never tried stone ground but I imagine it would be good too! Hope you all enjoy the casserole!
Emily
For a savory dish at supper I do this recipe but add spinach. For breakfast I like to make a breakfast bowl. Grits, scrambled eggs , fried livermush and gravy ,biscuit.
How many days in advance can this be made? Considering it for a post wedding brunch so would be making two days before reheating. Thank you
I think that would still be good!
Emily
I made it this weekend for a Father’s Day Brunch. It is the best cheese grit casserole I have ever made and received a ton of compliments! I will definitely add this to my list of favorites!!!! Thank you for the recipe!!!
Amy,
I am so glad you enjoyed it!!
Emily
I have never heard of cheese grits. You can roll your eyes now lol, when I say that I have only had them with butter, cinnamon and sugar. i think it looks delicious and creamy. I can’t wait to try this and share at my next get together. I love that it’s easy, quick, and inexpensive! Thanks for sharing this gem. Shalom