Description
This Baked Gouda Cheese Grits recipe transforms simple grits into a rich, creamy, and cheesy casserole. Cooked in flavorful chicken broth and combined with smoked Gouda, sharp cheddar, eggs, and cream, then baked until lightly set, this dish makes a perfect comforting breakfast, brunch, or side dish with a Southern twist.
Ingredients
Scale
Cheese Grits
- 6 cups chicken broth
- 1 teaspoon minced garlic
- 2 cups quick cook grits
- 8 oz smoked Gouda, shredded or cubed
- 8 oz sharp cheddar, shredded
- 2 tablespoons butter
- ½ cup Half & Half
- 4 beaten eggs
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat Oven: Preheat your oven to 350 °F (175 °C) to prepare for baking the grits casserole.
- Cook Grits: In a medium saucepan, bring the chicken broth and minced garlic to a boil. Gradually whisk in the quick cook grits, ensuring no lumps form. Reduce heat to a simmer and cook until the grits thicken, about 8-10 minutes.
- Add Cheese and Butter: Stir in the shredded smoked Gouda and sharp cheddar cheeses, adding each gradually and mixing well after each addition. Then incorporate the butter, stirring until melted and fully combined.
- Mix in Dairy and Eggs: Add the Half & Half, beaten eggs, salt, and pepper to the cheese grits mixture. Stir thoroughly to create a smooth, uniform batter.
- Bake the Casserole: Pour the prepared cheese grits into a 4-quart casserole dish. Place in the preheated oven and bake for 40-45 minutes, or until the center is set and the top is lightly golden.
Notes
- Use quick cook grits for a faster cooking time, but stone-ground grits can be used if you allow additional cooking time on the stovetop.
- Smoked Gouda adds a rich, smoky flavor, but you can substitute with unsmoked Gouda or another mild cheese.
- Be careful not to overcook the casserole to avoid dryness; the center should be just set.
- Serve warm as a hearty breakfast, brunch dish, or savory side.
- Leftovers can be refrigerated and gently reheated.