Grits Casserole

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 quart milk
  • ½ cup plus cup butter
  • 1 cup regular grits
  • 1 teaspoon salt, if desired
  • ½ teaspoon Freshly ground pepper
  • 1 cup chopped Gruyère cheese
  • ½ cup grated Parmesan cheese


  • Preheat the oven to 350 degrees.
  • Bring the milk just to the boil in a heatproof casserole and add ½ cup butter. Stir in the grits and continue to cook until it is the consistency of cereal.
  • Remove from the stove and add salt and pepper. Beat with an electric beater and add the remaining cup butter.
  • Stir in the Gruyère until melted. Sprinkle Parmesan on top. Place in the oven and bake 1 hour, until crusty on top.