2cups(8 ounces) shredded cheesesuch as sharp cheddar
2cupsdiced ham
Instructions
Preheat oven to 350°F. Generously grease a 9-inch by 13-inch baking dish with butter or coat it with nonstick cooking spray.
In a medium pot, mix the milk and salt and bring to a boil. Stirring constantly, slowly pour in the grits, bringing to a boil and then lowering the heat to a simmer. Continue stirring until the grits have thickened (the total cooking time will be around 5 minutes). Remove from the heat and stir in the butter until melted. Set aside to slightly cool.
In a large bowl, scramble the eggs. Mix in the cheese, ham, and cooked grits. Pour the mixture into the prepared baking dish.
Bake in preheated oven for 40 to 45 minutes or until puffy and golden brown. Serve warm.
Video
Notes
SUBSTITUTIONS:
If you have regular grits instead of quick-cooking grits, they will need to be cooked closer to 10 minutes. Instant grits are not recommended.
If using whole milk or 2% milk, you may substitute water for 1 cup of the milk, if desired. If using skim milk, use all milk and no water.
You may use your favorite type of cheese, such as cheddar, Monterey Jack, pepper jack, or Swiss.
You may substitute chopped cooked bacon or cooked crumbled sausage for the ham.
MAKE-AHEAD OPTIONS:
To prep this Grits Casserole ahead of time, assemble the casserole as directed but do not bake. Cover tightly and refrigerate overnight. Bring to room temperature and uncover before baking in preheated oven.
As another make-ahead option, you can bake your Grits Casserole as directed, allow it to cool, cover, and refrigerate overnight. In the morning, bring the casserole to room temperature, cover it with foil, and bake at 350°F for 15 minutes or until reheated.
Finally, you may freeze your baked, cooled, and tightly-covered Grits Casserole for up to 1 month. Defrost the casserole overnight in the refrigerator, bring it to room temperature, and then reheat it in the oven as indicated above (350°F for 15 minutes).