Cheese and Grits Casserole

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • cups water
  • ½ cup grits, preferably stone-ground
  • Salt to taste, if desired
  • 2 cups grated sharp Cheddar cheese
  • ½ teaspoon finely chopped garlic
  • 3 tablespoons finely chopped jalapeño peppers, more or less to taste
  • 4 eggs, lightly beaten
  • 2 teaspoons Worcestershire sauce


  • Bring the water to the boil in a saucepan and gradually add the grits, stirring. Add salt to taste. Cover and cook about 25 minutes.
  • Meanwhile, preheat the oven to 350 degrees.
  • Add cups cheese to the grits and stir. Add the garlic, jalapeño peppers, eggs, and Worcestershire. Blend well.
  • Pour the mixture into a 2-quart casserole and sprinkle the top with the remaining ¼ cup cheese. Place in the oven and bake 25 minutes.