Creamy Amish Baked Cheese Grits Casserole

Why You’ll Love This Recipe

• Classic comfort: Old-fashioned, farmhouse-style baked grits that are cozy, hearty, and deeply satisfying.
• Perfect texture: Creamy inside with a gently puffed, lightly browned top that slices neatly for serving.
• Feeds a crowd: Easy to scale up and ideal for brunches, potlucks, church suppers, and family dinners.
• Make-ahead friendly: Assemble in advance, then bake when you are ready for fuss-free entertaining.

Grocery List

• Produce: Fresh chives or green onions (optional, for garnish)
• Dairy: Whole milk, unsalted butter, sharp cheddar cheese, Parmesan cheese (optional), large eggs
• Pantry: Stone-ground grits (not instant), kosher salt, black pepper, cayenne pepper (optional), nonstick spray or oil/butter for greasing

Full Ingredients

For the Amish Baked Cheese Grits

• 1 cup stone-ground grits (not instant or quick-cooking; about 170 g)
• 3 cups water
• 2 cups whole milk
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper (optional, for gentle warmth)
• 3 tablespoons unsalted butter, cut into pieces
• 2 cups (about 8 oz / 225 g) shredded sharp cheddar cheese
• 3 large eggs, at room temperature, lightly beaten
• 1/2 cup finely grated Parmesan cheese (optional, for topping)
• Butter or neutral oil, for greasing the baking dish

For Serving (Optional)

• 2 tablespoons finely sliced chives or green onions
• Freshly ground black pepper
• A small pat of butter on each serving, if you like it extra rich

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your baking dish

Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish (an 8-inch square, 9-inch square, or similarly sized casserole works well) with butter or a light coating of oil. Be sure to grease all the way up the sides, since the grits will puff as they bake and you do not want any sticking.

Set the prepared dish aside on a sturdy baking sheet, which makes it easier to move in and out of the oven and catches any small spills.

Step 2: Start the grits on the stovetop

In a medium, heavy-bottomed saucepan, combine the 3 cups water, 2 cups whole milk, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne (if using). Place the pan over medium heat and bring the mixture just to a gentle boil, stirring occasionally so the milk does not scorch on the bottom.

Once it reaches a low boil, slowly whisk in the 1 cup stone-ground grits in a steady stream, whisking constantly to prevent lumps. When all the grits are incorporated, reduce the heat to low.

Step 3: Simmer until thick, creamy, and tender

Cook the grits over low heat for 15–20 minutes, stirring frequently with a wooden spoon or silicone spatula, scraping the bottom and corners of the pot to keep them from sticking. The mixture should bubble quietly, not boil vigorously.

As the grits cook, they will thicken and swell. If they become so thick that they sputter or stick before they are tender, you can stir in a splash of additional water or milk. When done, the grits should be thick, creamy, and just tender with a bit of pleasant texture, not crunchy. Taste and adjust salt if needed.

Step 4: Enrich with butter and cheese

Remove the saucepan from the heat. Stir in the 3 tablespoons butter until fully melted and incorporated. Next, add the 2 cups shredded sharp cheddar a handful at a time, stirring until each addition is fully melted and the grits are smooth and velvety.

Let the cheesy grits cool for about 3–4 minutes, stirring once or twice. This short cooling time helps keep the eggs from scrambling when you add them in the next step, while the mixture is still warm enough to bake up light and puffed.

Step 5: Temper the eggs and combine

In a medium bowl, lightly beat the 3 large eggs until the whites and yolks are well combined. To avoid scrambling the eggs, you will temper them: scoop out about 1/2 cup of the warm grits mixture and slowly whisk it into the eggs, whisking constantly. Repeat with another 1/2 cup of grits, whisking until the egg mixture is smooth and slightly thickened.

Now pour the tempered egg mixture back into the saucepan with the remaining warm grits, stirring thoroughly to combine. You should have a glossy, pourable mixture that is thicker than soup but looser than mashed potatoes.

Step 6: Transfer to the baking dish and bake until puffed

Pour the grits mixture into the prepared baking dish, smoothing the top with a spatula. If you like a more pronounced golden crust, sprinkle the surface evenly with the 1/2 cup grated Parmesan (if using).

Place the dish (on its baking sheet, if using) into the preheated oven and bake for 30–35 minutes, until the grits are puffed, set in the center, and lightly browned on top. A thin knife inserted near the center should come out mostly clean, with no runny liquid. The edges will be slightly browned and may pull just a bit from the sides of the dish.

Step 7: Let rest, then serve warm

Remove the Amish baked cheese grits from the oven and let them rest on a cooling rack for 10 minutes. This resting time allows the eggs and cheese to finish setting so the dish slices neatly while staying tender and moist.

Just before serving, sprinkle with chopped chives or green onions and a little freshly ground black pepper, if desired. Serve warm in scoops with a large spoon for a rustic feel, or cut into neat squares for a more formal presentation. Enjoy as a side dish with breakfast sausage, ham, roasted chicken, or any simple country-style meal.

Pro Tips

• Use stone-ground grits. Instant or quick-cooking grits will not give the same hearty texture or rich flavor. Look for coarsely ground, old-fashioned grits.
• Stir often while simmering. Grits sink and can scorch easily. Frequent stirring, especially in the corners of the pot, keeps them creamy and lump-free.
• Do not skip tempering the eggs. Adding eggs directly to very hot grits can cause them to scramble. Tempering ensures a smooth, custard-like texture.
• Adjust consistency before baking. The grits should be thick but still pourable before baking. If they are too stiff, stir in a splash of warm milk.
• Let them rest before serving. The brief 10-minute rest is key to getting clean slices with a soft, custardy interior.

Variations

• Smoky bacon cheese grits: Cook 4–6 slices of bacon until crisp. Crumble and stir into the grits along with 1–2 tablespoons of the rendered bacon fat before baking. Top with a little extra cheddar.
• Spicy farmhouse grits: Replace half the cheddar with pepper jack cheese. Increase the cayenne to 1/4 teaspoon and add a pinch of smoked paprika for gentle heat and smokiness.
• Extra-rich “Sunday dinner” grits: Use 2 cups milk and 2 cups light cream (instead of water and milk) and increase butter to 4 tablespoons for an ultra-luxurious texture.

Storage & Make-Ahead

Leftover baked cheese grits keep well. Let the dish cool completely, then cover tightly and refrigerate for up to 3–4 days. Reheat individual portions in the microwave with a splash of milk to loosen, or cover the whole dish with foil and warm in a 325°F (165°C) oven until hot throughout.

For make-ahead prep, you can cook the grits and stir in the butter, cheese, and tempered eggs, then transfer to the greased baking dish. Cover and refrigerate for up to 24 hours. When ready to bake, let the dish sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed, adding a few extra minutes if needed. Baked cheese grits can also be frozen in portions for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate values for 1 of 8 servings (with Parmesan topping): about 320 calories, 16 g fat, 16 g protein, 28 g carbohydrates, 1 g fiber, and 650 mg sodium. Actual values will vary based on specific brands and any optional toppings or mix-ins.