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Green Chile and Cheese Grits Casserole

Green Chile and Cheese Grits Casserole - featured image
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This creamy, cheesy casserole combines stone-ground grits, a blend of cheeses, and smoky green chiles for the ultimate holiday comfort dish. Perfect for brunches, potlucks, or cozy family gatherings, it’s easy to make, crowd-pleasing, and naturally gluten-free.

Ingredients

Scale
  • 1 cup stone-ground grits
  • 2 cups water
  • 2 cups whole milk (or 2% or plant-based milk)
  • 4 tablespoons unsalted butter, cut into cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 2 ounces cream cheese, softened (optional)
  • 1 can (4 ounces) diced green chiles, drained (mild or hot)
  • 1/2 cup roasted hatch green chiles, diced (optional)
  • 3 large eggs, room temperature
  • 1/2 cup extra shredded cheese (for topping)
  • Chopped scallions or cilantro (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large saucepan over medium-high heat, bring water and milk to a gentle boil.
  3. Slowly whisk in grits to avoid lumps. Reduce heat to low and stir constantly for 5-7 minutes until thickened and creamy.
  4. Remove grits from heat and stir in butter, salt, and black pepper until melted and smooth.
  5. In a medium bowl, combine cheddar, Monterey Jack, and cream cheese (if using). Fold in drained green chiles and roasted hatch chiles (if using).
  6. In a separate bowl, whisk eggs until light and frothy.
  7. Slowly pour eggs into hot grits, whisking constantly to prevent scrambling.
  8. Add cheese and chile mixture to grits, stirring until well combined.
  9. Pour mixture into prepared baking dish and smooth the top. Sprinkle with extra shredded cheese and scallions or cilantro if desired.
  10. Bake uncovered for 35-40 minutes, until golden brown and set (a knife inserted in the center should come out mostly clean). Tent with foil if edges brown too quickly.
  11. Let casserole rest for 10 minutes before serving to firm up.
  12. Cut into squares and serve warm.

Notes

For a gluten-free version, use certified gluten-free grits. You can prep the grits and cheese mixture ahead and bake in the morning. Customize spice level with mild or hot chiles. Add cooked sausage or bacon for a meaty version, or swap in plant-based cheese and milk for vegan adaptation. Let casserole rest before serving for best texture. Leftovers make great breakfast burrito filling.

Nutrition

Keywords: green chile casserole, cheese grits, holiday brunch, comfort food, gluten-free, southern recipe, breakfast casserole, easy casserole, potluck dish

Find it online: https://hungermind.com/green-chile-and-cheese-grits-casserole-easy-holiday-comfort-recipe/