Grits Casserole {Healthy}
Recipe type: Breakfast, Brunch, Side, Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 8"x8" pan, about 6 servings
  • 3 c skim milk
  • .5 c regular grits (not quick-cooking)
  • 1 t salt, optional
  • 2 eggs, or 1 egg + 2 egg whites
  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.
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.
Recipe by My Utensil Crock at