• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • My Utensil Crock Logo
  • Home
  • Recipes
  • Menu Ideas
  • Cooking Club
    • Cooking Club Themes
    • Cooking Club {Favorite Recipes}
  • Cooking Classes
  • eBook
    • Think Like a Lawyer, Blog Like a Pro
    • Legal Terms Bloggers Should Know
  • About
    • About Me
    • About the Ingredients
    • About the Pictures
    • About the Recipes
    • About My Utensil Crock {Tech + Legal}
  • Contact

My Utensil Crock

organizing my most useful kitchen tools

  • Recipes
  • Menu Ideas
  • Cooking Club
    • Cooking Club Themes
    • Cooking Club {Favorite Recipes}
  • Cooking Classes
  • eBook
    • Think Like a Lawyer, Blog Like a Pro
    • Legal Terms Bloggers Should Know
  • About
    • About Me
    • About the Ingredients
    • About the Pictures
    • About the Recipes
    • About My Utensil Crock {Tech + Legal}
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

10.12.2015

Grits Casserole {Healthy}

Grits Casserole-3
I have been wanting to post this recipe for a long time. It is one of my staples, and I am forever searching through my electronic files for it, using the search term – wait for it – “mushrooms,” because the original recipe had a braised mushroom topping.

But I don’t braise anything when I make this dish, and it has absolutely nothing to do with mushrooms. This Grits Casserole is yet another reminder of why I started this blog for myself – to get my tried-and-true recipes in order.

Want to know what’s difficult to photograph? A yellow square. Also, a series of yellow squares. This is one of the reasons it has taken me so long to get around to this post. But, it was time, whether or not I had the perfect image of this dish. Hang with me as I work through such #foodbloggerproblems.

So you remember grits, yes? The whole grain formerly-known-as “Something they eat in the South.” These guys:

cheesy-grits-9.jpgPackaged thusly:

cheesy-grits-7.jpg
Just add 3 wholesome cups of skim milk and two eggs, and you have yourself a hearty, filling, healthy base for any meal – or a breakfast on its own, in a pinch. An 8″x8″ pan lasts for several days. I am not above tossing a square in the microwave for 15 seconds on my way out the door, napkin in hand.

You can use 2% milk or whole milk if that’s your thing – I am sure either would just make this dish taste richer – but I am on a pretty constant stream of skim milk over here and tend to cook with the ingredients lowest in calories and fat that I can, without sacrificing flavor.

Grits Casserole-6One important note to keep in mind when making this dish is that you want to make sure the milk doesn’t scald (= burn and stick to the bottom of the pan in a manner that seems to defy scientific law) when you are heating it. You want to bring the milk to a boil over medium-high heat, whisking constantly, making sure to scrape the bottom of the pan the whole time.

At this point, I need to make a confession. In the decade-plus that I have been cooking, I have seen warnings about the “eggs cooking” when added to something hot. I LAUGHED in all of these recipes’ faces. HA! That has never actually happened! Only losers somehow COOK their EGGS accidentally! Well, guess what happened to me on Saturday. Accidentally. Cooked. Eggs. I didn’t understand what all the (thousands of) little white pieces in my Grits Casserole were, until the truth sizzled over me. Now, don’t get me wrong, in this case, the bits of cooked eggs tasted just fine, and honestly didn’t look that bad, but I have proverbial egg on my face, and the actual (cooked) egg is in this dish. Lesson learned.

So, this said, the other step that requires a bit of coaching is incorporating the eggs. If the eggs are added when the milk-and-grits are too hot, they will start to cook. Believe me on this.

Best practice for tempering the eggs, or, slowly bringing up the temperature of the eggs without scrambling them: Whisk (or scramble with a fork) the eggs in a small or medium bowl. Add about .25 cup to .5 cup of the hot milk-and-grits mixture to the bowl, and whisk constantly until incorporated. Now you can add the tempered mixture back into the big pot, and whisk to incorporate.

Grits Casserole-4It is a great side dish for a veggie-laden or meaty meal, if you are looking for a change-up from your stand-by rice, noodles, or quinoa. Top it with any sauce. Serving a buffet brunch? It is wonderful straight out of the oven – the middle can stay a little melty, and ooze over your eggs and whatnot. Place it in the oven as you are setting up other dishes or getting ready, or running the dog out for a quick walk (standard around here), and then pull it out when ready to serve, a la this Party Tip. Stir in some cheese before pouring into the pan, and I guarantee you won’t be disappointed. Microwave some bacon to accompany (I mean, microwave bacon to accompany anything, right?)

Grits Casserole-2

Grits Casserole {Healthy}
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: myutensilcrock.com
Recipe type: Breakfast, Brunch, Side, Casserole
Serves: 8"x8" pan, about 6 servings
Ingredients
  • 3 c skim milk
  • .5 c regular grits (not quick-cooking)
  • 1 t salt, optional
  • 2 eggs, or 1 egg + 2 egg whites
Instructions
  1. Heat oven to 400 and lightly oil an 8"x8" pan.
  2. Place the milk in a heavy medium pot, such as a dutch oven.
  3. Heat over medium-high heat, whisking slowly and constantly, scraping the bottom to make sure the milk doesn't stick and scald.
  4. When the milk boils, add the grits and salt if using, lower the heat, and continue to whisk.
  5. When it thickens a bit, turn off the heat and remove the pot from the burner.
  6. Time to temper the eggs! Whisk (or scramble with a fork) the eggs in a small or medium bowl. Add about .25 cup to .5 cup of the hot milk-and-grits mixture to the bowl, and whisk constantly until incorporated.
  7. Add the tempered eggs back to the larger pot, and whisk through to incorporate uniformly.
  8. Add the mixture to the 8"x8" pan, and place in the oven.
  9. Bake for 20-25 minutes, until the middle springs back when you press it.
  10. Best served hot, but it's also great to have on hand during the week for breakfasts.
Notes
If you are using a coated pan such as a Le Creuset, make sure you use a silicone-coated whisk, because a metal whisk may scratch the pan.
3.3.3077

Recipe source: My electronic file doesn’t show the original source; an internet search reveals it was likely an October 2011 HuffPo Taste recipe that is no longer available online.

If you liked this post, I recommend:

  • Thanksgiving Bounty Veggie Crustless QuicheThanksgiving Bounty Veggie Crustless Quiche
  • Good-Luck Healthy Cheesy Greens and FarroGood-Luck Healthy Cheesy Greens and Farro
  • Roasted PotatoesRoasted Potatoes
  • Cheesy Breakfast GritsCheesy Breakfast Grits
  • Sweet Potato, Kale, and Apple HashSweet Potato, Kale, and Apple Hash
  • Kale & Egg Quiche with Sweet Potato “Crust”Kale & Egg Quiche with Sweet Potato “Crust”
  • Print
  • Email
  • Tweet

Posted In: Breakfast + Brunch, Casseroles, Great Sides, Recipe

Reader Interactions

Comments

  1. Nancy Smith says

    12.24.2020 at 2:38 pm

    I only have quick grits. What happens if I use them? I don’t want to travel to the store again today!

    Reply
    • my utensil crock says

      12.24.2020 at 6:15 pm

      I’m sorry, I don’t know Nancy! I’ve never used quick grits (come to think of it, I’ve never had occasion to even buy them – I don’t know how they act). Do you have polenta or a medium-ground cornmeal? Those could substitute.

      Reply
  2. Lyn says

    10.17.2015 at 12:27 am

    I can’t wait to try this one. I grew up in the south, so naturally I’m a big fan of grits. Love the casserole idea, especially with bacon. 🙂

    Thanks!

    Reply

Tell me what you think! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

I love healthy food, but I love it more when it doesn’t taste like healthy food. Best of both worlds! Click around to find some of my tried and true staples - and new recipes too, whether my own ideas, inspired by other blogs, torn from the pages of a magazine, or passed through friends or family. Learn more about me and My Utensil Crock HERE.

– Chicken Noodle Soup
– Banana Cookies
– Chocolate Cake with Chocolate Buttercream Frosting
– 20-minute Breakfast Platter
– Easy Homemade Meatballs

Join Me!

Follow My Utensil Crock

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Buy Think Like a Lawyer NOW!

My Latest Pins

  • Ga’s Easy Blueberry Coffee Cake
  • Ga’s Easy Blueberry Coffee Cake
  • One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
  • One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
  • Ga’s Brownies
  • Ga’s Brownies
Follow Me on Pinterest

Footer Widget Header

Subscribe by email to receive posts, recipes, and tips straight to your inbox!

Footer

Connect with Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search This Site

Archives

My work baking club has a running joke about wheth My work baking club has a running joke about whether something we bake would “make a good French toast the next day.” I finally tested it out with my leftover slice of last night’s cake. The results are in: it made an excellent French toast!
Hosted a very special 10th birthday dinner last ni Hosted a very special 10th birthday dinner last night. Lemon cake with raspberry filling by @susanbayles (beautiful, incredibly delicious, and gluten free 👀). We were all also obsessed with the @papyrus candles.
Why hadn’t I been to @anjufrc before? ⭐️⭐️⭐️⭐️⭐️
Goodbye brunch at @parakeetcafe. Thank you for an Goodbye brunch at @parakeetcafe. Thank you for an amazing weekend, @terahdonovan and @claytscott! Xoxo
So fun to see my cousins Cliff and Sharon in their So fun to see my cousins Cliff and Sharon in their beautiful San Diego home. And Sharon made lemon bars! 🍋
Well I know what I’m doing next weekend. Trying Well I know what I’m doing next weekend. Trying to recreate these short rib and mashed potato taquitos from @jrdnrestaurant
Late lunch at @elpescadorfishmarket - cippolini an Late lunch at @elpescadorfishmarket - cippolini and halibut fish tacos 🐟🌮
Savory scones from @wayfarer_bread Savory scones from @wayfarer_bread
San Diego eating begins… Mediterranean Feast at San Diego eating begins… Mediterranean Feast at the excellent @callierestaurant. Thank you for the hospitality @terahdonovan, @claytscott, and @seferrara! Here we have catch of the day OpF, Aleppo chicken, Egyptian carrots, papardelle with duck and sausage, mushroom agnolotti, and a dessert trio of chocolate chip tahini cookie, Meyer lemon pavlova, and Turkish rice pudding. #somuchlabneh #canitakeanyofthisaway
I made this chocolate layer cake on Friday as dess I made this chocolate layer cake on Friday as dessert for dinner with two friends. And I got to share it with so many more people over the weekend. Felt guilty to make and eat a chocolate layer cake without sharing it with my dad - next visit maybe! (Recipe @addapinch, via @amympiccolo)
Follow on Instagram

Copyright © 2012 - 2020 · My Utensil Crock, LLC · Blog Design by Little Blue Deer
Privacy Policy

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.