This easy and delicious Pioneer Woman Cheese Grits Casserole is a comforting, creamy dish that’s perfect for breakfast or dinner. With crispy bacon, sharp cheddar cheese, and a touch of spice from jalapeños, it’s a quick and simple meal you can customize with everyday ingredients.
Ingredients Needed
- Nonstick cooking spray
- 12 oz. thick-cut bacon (about 10 strips), chopped
- 6 scallions, thinly sliced (plus more for garnish)
- 1 jalapeño, seeded and chopped
- 3/4 tsp. kosher salt
- 1 1/2 cups uncooked quick-cooking grits
- 3 cups shredded sharp cheddar cheese
- 1 cup half and half
- 4 large eggs, beaten
- Hot sauce, for serving
How To Make Cheese Grits Casserole
- Preheat the oven: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
- Cook the bacon: In a large nonstick skillet, cook the bacon over medium heat for 14 to 16 minutes, stirring occasionally, until it becomes crisp and rendered. Remove 1/4 cup of the bacon pieces and set aside on a paper towel-lined plate.
- Sauté the vegetables: Add the sliced scallions and chopped jalapeño to the skillet with the remaining bacon and cook for about 3 minutes, stirring occasionally, until softened. Remove from heat and set aside.
- Prepare the grits: In a medium Dutch oven, bring 4 1/2 cups of water and kosher salt to a boil over medium-high heat. Gradually whisk in the grits and bring back to a boil. Reduce heat to low, cover, and simmer, whisking frequently, until the grits have thickened (about 5 minutes). Remove from heat, and stir in the shredded cheddar cheese until it melts completely. Then, whisk in the half and half, beaten eggs, and the bacon mixture (including the drippings).
- Assemble and bake: Spoon the grits mixture into the prepared baking dish and spread evenly. Bake for 50 minutes to 1 hour, or until the top is lightly golden.
- Garnish and serve: Top with the reserved bacon, extra scallions, and serve with hot sauce for added flavor.
Recipe Tips
- Use Quick-Cooking Grits: For the creamiest texture, stick to quick-cooking grits. They absorb water better and cook faster, ensuring a smooth casserole.
- Crisp the Bacon Well: Make sure the bacon is crispy before adding it to the casserole. This will add extra flavor and texture to the dish.
- Don’t Overcook the Grits: When cooking the grits, make sure to whisk often and remove them from heat as soon as they thicken. Overcooking can make them too stiff.
- Adjust Spice Level: If you prefer less heat, use less jalapeño or omit it entirely. You can also add a milder pepper for a softer kick.
- Let It Rest: After baking, let the casserole rest for a few minutes before serving. This helps it set and makes it easier to cut into neat portions.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers cheese grits casserole in an airtight container in the fridge for up to 3-4 days.
- Freeze: Wrap leftovers cheese grits casserole tightly in plastic or foil and store it in a freezer-safe container. Freeze for 2-3 months. To reheat, thaw it overnight in the fridge and reheat until hot.
- Reheating: To reheat leftovers cheese grits casserole , cover the casserole with foil and reheat at 350°F for 15-20 minutes, or until heated through. You can also microwave individual servings for 1-2 minutes.
Nutrition Facts
Serving Size: 1 cup (237g)
- Calories: 347
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 86mg
- Sodium: 335mg
- Total Carbohydrate: 17g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 7g
More Pioneer Woman Recipes:
Pioneer Woman Cheese Grits Casserole
Description
This easy and delicious Pioneer Woman Cheese Grits Casserole is a comforting, creamy dish that’s perfect for breakfast or dinner. With crispy bacon, sharp cheddar cheese, and a touch of spice from jalapeños, it’s a quick and simple meal you can customize with everyday ingredients.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
- Cook the bacon: In a large nonstick skillet, cook the bacon over medium heat for 14 to 16 minutes, stirring occasionally, until it becomes crisp and rendered. Remove 1/4 cup of the bacon pieces and set aside on a paper towel-lined plate.
- Sauté the vegetables: Add the sliced scallions and chopped jalapeño to the skillet with the remaining bacon and cook for about 3 minutes, stirring occasionally, until softened. Remove from heat and set aside.
- Prepare the grits: In a medium Dutch oven, bring 4 1/2 cups of water and kosher salt to a boil over medium-high heat. Gradually whisk in the grits and bring back to a boil. Reduce heat to low, cover, and simmer, whisking frequently, until the grits have thickened (about 5 minutes). Remove from heat, and stir in the shredded cheddar cheese until it melts completely. Then, whisk in the half and half, beaten eggs, and the bacon mixture (including the drippings).
- Assemble and bake: Spoon the grits mixture into the prepared baking dish and spread evenly. Bake for 50 minutes to 1 hour, or until the top is lightly golden.
- Garnish and serve: Top with the reserved bacon, extra scallions, and serve with hot sauce for added flavor.
Notes
- Use Quick-Cooking Grits: For the creamiest texture, stick to quick-cooking grits. They absorb water better and cook faster, ensuring a smooth casserole.
- Crisp the Bacon Well: Make sure the bacon is crispy before adding it to the casserole. This will add extra flavor and texture to the dish.
- Don’t Overcook the Grits: When cooking the grits, make sure to whisk often and remove them from heat as soon as they thicken. Overcooking can make them too stiff.
- Adjust Spice Level: If you prefer less heat, use less jalapeño or omit it entirely. You can also add a milder pepper for a softer kick.
- Let It Rest: After baking, let the casserole rest for a few minutes before serving. This helps it set and makes it easier to cut into neat portions.
Pioneer Woman Cheese Grits Casserole