Three Cheese Grits Casserole
Feed a hungry crowd for breakfast, or brunch, with this creamy three cheese grits casserole. It's an easy way to turn simple grits into a meal that everyone can enjoy.
Servings: 8
Calories: 346kcal
Ingredients
- 1 cup half & half
- 3 cups milk
- 1 cup uncooked grits
- 1/2 stick butter
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterrey Jack cheese
- 1/4 cup shredded Parmesan cheese
- 1 large egg, beaten
- 1 tsp garlic powder
- salt & pepper, to taste
Instructions
- Stir the half & half and milk together in a large skillet. Bring the mixture to a rolling boil, stir in the grits and butter, then reduce the heat to medium low.1 cup half & half, 3 cups milk, 1 cup uncooked grits, 1/2 stick butter
- Let the grits simmer, stirring occasionally, covered for 5-7 minutes.
- Stir the beaten egg into the grits mixture. Once evenly incorporated, stir in the cheeses. Continue stirring until the mixture's smooth, and the cheeses evenly incorporated.1 cup shredded sharp cheddar cheese, 1 cup shredded Monterrey Jack cheese, 1 large egg, beaten, 1/4 cup shredded Parmesan cheese
- Season the mixture with the garlic, and salt & pepper, to taste.1 tsp garlic powder, salt & pepper, to taste
- Lightly spray a 9x13 baking dish with non stick cooking spray. Transfer the mixture to the prepared dish. Use a spatula to smooth the mixture out evenly into the dish.
- Bake at 350 degrees for 20-25 minutes, or until cooked through and golden brown on top.
- Let the casserole rest 2-3 minutes before serving. Serve, as is, or with breakfast sausage, eggs, hash browns- your favorite breakfast fixins.
Nutrition
Calories: 346kcal | Carbohydrates: 21g | Protein: 14g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 342mg | Potassium: 243mg | Fiber: 1g | Sugar: 6g | Vitamin A: 769IU | Vitamin C: 0.3mg | Calcium: 387mg | Iron: 1mg