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Baked Gouda Cheese Grits

Indulge in a rich and creamy baked Gouda cheese grits casserole, perfect as a comforting side dish or a hearty main course. This recipe combines velvety grits with the smoky, nutty flavor of Gouda, baked until golden and bubbly.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Grits
  • 4 cups Whole Milk
  • 2 cups Water
  • 1 tsp Salt
  • 1 1/2 cups Stone-Ground Grits (or quick-cooking grits, adjust cooking time)
  • 1/2 cup Unsalted Butter cut into pieces
  • 8 oz Gouda Cheese shredded, divided
  • 1/4 tsp Black Pepper
  • 1/4 tsp Garlic Powder
  • 1 large Egg beaten

Equipment

  • Large saucepan
  • Whisk
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Small Bowl

Method
 

Prepare for Baking
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Cook the Grits
  1. In a large, heavy-bottomed saucepan, bring the milk, water, and salt to a boil over medium-high heat.
  2. Slowly whisk in the grits, reducing the heat to low. Continue whisking occasionally to prevent lumps and sticking. Cook for 20-25 minutes for stone-ground grits (or according to package directions for quick-cooking), until they are very thick and creamy, stirring more frequently towards the end.
Mix in Cheese and Seasoning
  1. Remove the grits from heat. Stir in the butter until it's completely melted. Add 6 ounces of the shredded Gouda cheese, black pepper, and garlic powder. Stir vigorously until the cheese is fully melted and smoothly incorporated into the grits.
  2. In a small bowl, lightly beat the egg. To temper the egg, slowly whisk a small amount (about 1/2 cup) of the hot grits into the beaten egg. Then, gradually whisk the tempered egg mixture back into the main pot of grits until well combined. This prevents the egg from scrambling.
Bake the Grits
  1. Pour the prepared grits into the greased baking dish, spreading evenly.
  2. Sprinkle the remaining 2 ounces of shredded Gouda cheese over the top of the grits.
  3. Bake for 30-35 minutes, or until the grits are bubbly around the edges, the top is lightly golden brown, and the casserole is set.
  4. Remove from the oven and let stand for 5-10 minutes before serving. This allows the grits to set further and makes for easier serving.

Notes

For an extra crispy topping, you can broil the grits for the last 2-3 minutes of cooking, watching carefully to prevent burning. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Stone-ground grits offer a superior texture, but quick-cooking grits can be used by adjusting the stovetop cooking time according to package directions.