Grits Casserole

Name: Grits Casserole
Prep time: 20 min
Total time: 1 h 20 min
Yield: 10 - 12 serving(s)
Ingredients: Nonstick cooking spray; 12 oz. thick-cut bacon (about 10 strips), chopped; 6 scallions, thinly sliced, plus more for garnish; 1 jalapeño, seeded and chopped; 3/4 tsp. kosher salt; 1 1/2 c. uncooked quick-cooking grits; 3 c. shredded sharp cheddar cheese; 1 c. half and half; 4 large eggs, beaten; Hot sauce, for serving

Don't forget the hot sauce!

By Hannah Klinger; Recipe by Sloane LaytonPublished: Jan 9, 2023

1 Rating

the pioneer woman's grits casserole recipe

Will Dickey

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Yields:

10 - 12 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 20 mins

Jump to recipe

Cheesy grits, crispy bacon, and eggs all combine in one baking dish to make this grits casserole! The secret ingredient isn't the eggs, the bacon, or even the grits! It's the bacon drippings, which are rendered in a skillet and then stirred into the cooked grits before baking, that give this breakfast casserole its flavor and richness. Chopped jalapeño pepper and a generous dash of hot sauce on top (we like Cholula for its vinegary notes) adds great kick here, but feel free to leave out and add a couple extra scallions instead. Serve it for any weekend breakfast or even breakfast for dinner.

What's the difference between quick-cooking and regular grits?

Both types of grits are made from corn, but the similarities pretty much end there. Quick-cooking grits are ground much finer than coarser, stone ground grits. They're also often par cooked so they cook up even faster when boiled. Use quick-cooking grits for this casserole.

Can grits casserole be reheated?

Cover the casserole dish with foil and heat at 350° for 10 to 20 minutes until warmed. Here's an even better idea: Cut the chilled casserole into thick slices, then sear until crispy and golden on the outside.

Is freshly shredded cheese better than pre-shredded cheese?

Cheese that's grated from the block tends to melt more evenly than pre-grated cheese and costs a little less per ounce. On the other hand, pre-shredded cheese is wonderfully convenient—feel free to use either one in this casserole recipe!

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Ingredients

Nonstick cooking spray
12 oz.
thick-cut bacon (about 10 strips), chopped
6
scallions, thinly sliced, plus more for garnish
1
jalapeño, seeded and chopped
3/4 tsp.
kosher salt
1 1/2 cups
uncooked quick-cooking grits
3 cups
shredded sharp cheddar cheese
1 cup
half and half
4
large eggs, beaten
Hot sauce, for serving

Directions

1. Step 1Preheat the oven to 350°. Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray.
2. Step 2Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp and rendered, 14 to 16 minutes. Remove 1/4 cup of the bacon pieces and set aside on a paper towel lined plate.
3. Step 3Add the scallions and jalapeño to the skillet with the remaining bacon, and cook, stirring occasionally, until softened, about 3 minutes. Remove from heat and set aside.
4. Step 4In a medium Dutch oven, bring 4 1/2 cups of water and the salt to a boil over medium-high heat. Gradually sprinkle in the grits, whisking constantly. Return to a boil. Reduce heat to low, cover and simmer, whisking often, until the grits have thickened, about 5 minutes. Remove from heat and whisk in the cheese until completely melted. Stir in the half and half, eggs and bacon mixture from the skillet, along with the drippings. Spoon the mixture into the prepared baking dish.
5. Step 5Bake the casserole until the top is lightly golden, 50 minutes to 1 hour. Garnish with the reserved bacon, more scallions, and serve with hot sauce.