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Grits Casserole – Immaculate Bites

Grits Casserole – Easy, creamy and indulgently cheesy, this decadent grits casserole is a Southern favorite with a twist. It’s extremely versatile and can be used alone as an entree for breakfast, brunch, or dinner. Despite its humble reputation, you can proudly serve this casserole at elegant holiday gatherings.

My love affair with grits began many years ago. We used to eat them every week. I remember my aunt showing me how to make them perfectly smooth and smooth. It seemed natural to change to And every time, I will get rave reviews!

With school starting and the holiday season rolling in, we decided it was time to revamp our classic casserole for the busy months ahead. and has added some national breakfast favorites. It’s easy to make ahead of time and reheat, and it’s a special time at the breakfast table.

Mouth Watering Grits Casserole – Easy Recipe

What’s the secret to perfect grits?

Some tricks I’ve learned over the years are, first, cooking grits low heat Do not rush the process.Second, Cook Grits slowlySo time management is essential. Third, stay near the stove.Grits make you the best cook stir them constantly Stir regularly for the first few minutes and the rest of the cooking time.

recipe ingredients

Recipe Ingredients Grits Casserole.
  1. sausage – Adds a nice smoky flavor to make this dish even more hearty.
  2. vegetable – These guys offer a great flavor base with a touch of sweetness, texture and crunch.
  3. liquid – Prefer chicken broth over water as it enhances the flavor of the casserole. And, of course, milk makes the grits creamier.
  4. Grits – A quality stone ground grit is my choice, but a quick grit will work too.
  5. eggs and butter – These ingredients give the grits casserole a rich flavor while holding it together.
  6. cheese – I used cheddar and parmesan, but you can use most cheeses.Mozzarella, smoked gouda and provolone are great for some ideas.
  7. garnish – I love green onions and parsley because they add flavor!

How to make grits casserole

Grits casserole step-by-step process
Grits casserole step-by-step process
Grits casserole step-by-step process
  • cook sausage – Add the ground sausage to a medium skillet and cook for 4-5 minutes or until no longer pink, breaking up any lumps. (Photo 1-2)
  • add vegetables – Add the onions, garlic and peppers and sauté for 2-3 minutes until the onions are translucent. set aside. (Photos 3-4)
  • add liquid – Place chicken broth and milk in a 3-quart pot. bring to a boil. (Photo 5)
  • cook grits – As soon as it boils, whisk in the grits little by little and pour the whole thing into the pot. Stir constantly with a whisk to avoid lumps. You may have to remove the pan from the heat while removing lumps if necessary. Reduce heat and cook grits over low, covered heat, stirring frequently until water is completely absorbed and grits are thickened. Depending on your grit, this may take 10 minutes or more. (Photo 6)
  • add cheese – Remove grit from heat. Add butter, Parmesan cheese, and 1/2 cup cheddar cheese and whisk until cheese is melted. (Photo 7)
  • final touch – Mix cooked breakfast sausage into grits with eggs, Worcestershire sauce, optional Creole seasoning, salt and pepper, and green onions. (Photo 8-11)
  • bake – Transfer to a greased 3-quart or 13 x 9-inch baking dish. Sprinkle with remaining cheese. Bake uncovered in a 177°C oven for 20-30 minutes or until center is set. Allow to cool slightly before serving and sprinkle with green onions and parsley if desired. fun! ! (Photo 12)
Freshly baked grits casserole topped with green onions

recipe variations

  1. Sautéed shrimp and mushrooms create the perfect flavor pairings for a more sumptuous brunch.
  2. A dash of hot sauce and a pinch of red pepper flakes up the Scoville scale.
  3. Replacing half of the milk with cream cheese or heavy cream will give it a creamier richness.

tips and tricks

  1. If the grits are thicker than you like when you mix everything together, add more milk or chicken broth, 1 tablespoon at a time, until you reach your desired consistency.
  2. Cook the grits as low as possible, stirring constantly at first and extending the cooking time for a silky texture.
  3. Stone-ground grits take longer to cook than normal. Keep an eye on the food as it cooks and extend the cooking time if necessary.

advance instructions

This dish can be cooked ahead of time, so it’s perfect to make when you’re expecting company. Store in freezer for 4 weeks!Let the casserole cool completely, cover tightly with a lid or plastic wrap, then freeze. Thaw in the refrigerator the day before eating!

How to eat and store

this deliciousness is the best right out of the ovenRest for a few minutes to avoid burning your mouth.

Leftover grits casserole can be stored in the refrigerator!Cover with plastic wrap and store 3-4 days in refrigerator.

To reheat, bring the casserole to room temperature, then Bake in an oven at 177°C Until heated, usually about 20 minutes.

Grits Casserole – enjoy the recipe

Frequently Asked Questions

Grits vs. Polenta

Grits are made from dent corn (white or yellow) and polenta is made from flint corn (yellow). Flint corn tends to be hard and coarse, not creamy. I’ve seen yellow grits occasionally, but I’ve never seen white polenta.

Why do my grits taste bitter?

Undercooked grits or too little water can make them bitter. Liquids such as chicken broth or milk add flavor and reduce bitterness.

What type of grits are best?

It all depends on taste and time. Your choices are usually instant grits (fastest but less flavor), regular grits (slightly longer time and flavor), and stone ground grits (longer time but best flavor and texture).

Accompaniments for grits casserole

This casserole is a full meal deal! But I like to serve it with fresh fruit to balance the richness. tropical fruit salad It’s a refreshing side.Flaky homemade is a must for any self-respecting southern cuisine butter biscuitsHowever Southern buttermilk biscuits Also 3 ingredient biscuits It also makes a great addition to your table.

More great brunch recipes to try

Conclusion

This Southern classic with a twist, grits casserole is a cheesy, creamy masterpiece that’s easy to enjoy! What do you usually have on your brunch table? and don’t miss any upcoming fall treats!❤️

see how to make

grits casserole

Easy, creamy, and indulgently cheesy, this decadent grits casserole is a Southern favorite with a twist! Despite its humble reputation, you can proudly serve this casserole at elegant holiday gatherings.

instructions

  • Place sausages in medium skillet and cook 4 to 5 minutes or until no longer pink, loosening any lumps.

  • Add the onions, garlic and bell peppers and sauté for 2-3 minutes until the onions are translucent. set aside.

  • Add broth and milk to a 3-quart pot and bring to a boil.

  • As soon as it boils, gradually whisk the grits until all have been added. Keep mixing with a whisk to avoid lumps.

  • You may have to remove the pan from the heat while you remove the clumps.

  • Reduce heat and simmer grits just barely, stirring frequently, until water is completely absorbed and grits are thickened. Depending on the grit you use, this usually takes 10 minutes or more.

  • Remove the grits from the heat, add the butter, Parmesan cheese and ½ cup cheddar cheese and whisk until melted.

  • Mix cooked breakfast sausage into grits with eggs, Worcestershire sauce, optional Creole seasoning, salt and pepper to taste.

  • Transfer mixture to a greased 3-quart or 13-by-9-inch baking dish. Sprinkle with remaining cheese.

  • Bake uncovered in a 177°C oven for 20-30 minutes or until center is set. Allow to cool slightly before serving and sprinkle with green onions and parsley if desired. fun! !

Tips and notes:

  1. If the grits are thicker than you like when you mix everything together, add a tablespoon of milk or chicken broth until you reach your desired consistency.
  2. Cook the grits as low as possible, stirring constantly at first and extending the cooking time for a silky texture.
  3. Stone-ground grits take longer to cook than normal. Keep an eye on the food as it cooks and extend the cooking time if necessary.
  4. Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.

Nutrition Facts Table:

Serving: 200g| | calorie: 831kcal (42%)| | carbohydrate: 47g (16%)| | protein: 44g (88%)| | thick: 52g (80%)| | saturated fat: twenty oneg (131%)| | Polyunsaturated fat: 6g| | Monounsaturated fat: 19g| | Trans fat: 0.4g| | cholesterol: 272mg (91%)| | sodium: 1298mg (56%)| | potassium: 891mg (twenty five%)| | fiber: 2g (8%)| | sugar: Teng (11%)| | Vitamin A: 2575IU (52%)| | Vitamin C: 44mg (53%)| | calcium: 575mg (58%)| | iron: 3mg (17%)



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