With an easily kicked up flavor, creamy texture, and large yield for a crowd, this grits casserole features smoked sausage and smoked gouda cheese for a standout side dish you'll be asked to bring again and again. It's a great option for make-ahead holiday entertaining.
This may just be a Nashville problem, but sometime in the last 12 years I ate really good grits from a BBQ restaurant but could not for the life of me remember which one. Or where I was when I ate them, who I was with, or when it could have been.
Just that delicious grits exist somewhere in Nashville. Where there are also a lot of BBQ places. I'd order them from time to time at different spots and never found them again.
After searching the internet I've determined my dream grits indeed exist, and was a grits casserole eaten at an across-town Edley’s, where we had gone maybe 8? 10? years ago with visiting family members. We specifically got take-out from there to confirm my suspicions, and case closed - those were the grits.
Here's my homemade take on them!
What Makes These Grits So Good?
- Extra flavorful ingredients. Pairing smoked gouda with sharp cheddar and jalapenos with bell pepper easily amplifies the flavor of this grits casserole.
- It's a grits casserole with heft. Using a whole package of smoked sausage means this is the furthest thing from a skimpy side dish.
- It makes plenty of servings. Filling a 9-by-13-inch pan, this recipe yields plenty to feed your hungriest holiday crowd.
- It's make-ahead friendly. Do nearly all of the prep work ahead of time (either a day ahead or weeks ahead) to streamline day-of entertaining.
What You'll Need
- Quick grits: These are specifically labeled "quick", not instant or stone-ground. Instant grits can turn gummy and stone-ground will take much longer to thicken up.
- Smoked sausage: Go with your preferred - pork/beef or turkey. Slicing it into small bits (pictured below) help keep a cohesive mixture. There aren't any big lumps in your casserole to overwhelm any one bite.
- Jalapeno peppers: Two jalapenos really add flavor vs. spice - these aren't spicy grits. But do make sure to remove and discard the seeds and white pith to keep the heat in check.
- Chicken broth: I always use reduced-sodium broth. What you see is a really convenient chicken bouillon base to which I add water.
- Cheddar & smoked gouda: I think this is the BEST blend of cheeses for a grits casserole! Sharp cheddar cheese is a traditional accompaniment for grits, while smoked gouda is truly the shining star ingredient here. Make sure it's smoked and not regular/young for its unbeatable big, bold flavor.
- Eggs: Adding beaten eggs to the grits mixture before baking ensures a nice texture that's a bit silky and sturdy.
How to Make Grits Casserole
- Step 1: Sliced smoked sausage into small pieces, then brown in a large sauté pan.
- Step 2: Sauté the onion, bell pepper, and jalapeno peppers until softened.
- Step 3: Stir in broth and salt and bring to a simmer before whisking in the grits and milk.
- Step 4: Cook, whisking often to prevent sticking, until thickened, about 5-8 minutes. Whisk in the seasonings.
- Step 5: Beat eggs in a separate bowl and whisk in a ladle or two of hot grits to temper them. This prevents them from quickly "scrambling" into cooked bits once they hit the whole hot pan of grits.
- Step 6: Off the heat whisk in the cheese by the handful, along with the tempered eggs, and the browned sausage.
- Step 7: Pour into a greased 9-by-13 inch baking dish and level off the top.
- Step 8: Bake uncovered at 350°F for 45-55 minutes, or until the edges are browning, a thin top crust has developed, and the center reaches 160°F on an instant-read thermometer.
What kind of texture does a grits casserole have?
A grits casserole has a few different textures. Right after it comes out of the oven, this smoked gouda grits casserole has a scoop-able consistency and will run a bit on a plate. As the pan sits out it will begin to solidify and hold up taller when scooped out. After leftovers are refrigerated, the texture becomes even firmer where you can easily cut slices that hold up well in wedges.
Making Grits Casserole Ahead of Time
Being able to make a crowd-worthy side dish for the holidays ahead of time is major.
Nearly all of the work for this one can be done in advance! Whether you want to make it the day before a gathering or weeks ahead, you'll prepare the grits through the stage of pouring it all into your baking dish.
The grits will be hot in the pan, so let them cool off a bit before covering the dish snugly with a layer of plastic wrap and then aluminum foil. Stick the whole thing in the refrigerator to cool completely.
Refrigerating Grits Casserole
The grits casserole can stay in the fridge for 24 hours. Since it'll be well-chilled when it's time to cook, set the baking dish out for 20-30 minutes as the oven preheats to take the chill off. Discard all plastic wrap and foil, then bake according to the recipe directions.
Note: if going this route, make sure the baking dish you use is okay with a fairly quick temperature swing from the refrigerator to a preheated oven. Some stoneware vessels (like the one I always use for my hot crab dip) require going into a cold oven to prevent thermal shock and cracking.
Freezing Grits Casserole
Be sure to use a freezer-safe dish (like a disposable foil pan) and chill the grits fully in the fridge first so you're not putting warm/hot things in the freezer. Once the grits are chilled, ensure the plastic wrap is pressed firmly against the top surface to prevent freezer burn, then tightly wrap everything in two layers of aluminum foil. When it comes to freezing things in this manner, I take the "more is more" approach.
Freeze for up to one month, transferring the dish to the fridge to thaw before removing all plastic wrap and foil and baking according to the directions.
Did you enjoy this recipe? I’d love for you to leave a star rating and a comment review in the recipe card below!
Grits Casserole with Smoked Sausage
Ingredients
- 2 Tablespoons unsalted butter
- 12 to 14 ounces fully-cooked smoked sausage diced into small pieces
- 1 large onion diced
- 1 large red bell pepper seeds removed, diced
- 2 large jalapeno peppers seeds and white pith removed, diced
- 4 ½ cups reduced-sodium chicken broth
- 1 teaspoon kosher salt
- 2 cups uncooked quick grits
- 3 ½ cups milk your preferred %
- 1 ½ teaspoons garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon vinegar-based hot sauce
- 2 cups shredded smoked gouda cheese
- 1 ½ cups shredded sharp- or extra-sharp cheddar cheese
- 2 large eggs beaten
Instructions
- Preheat the oven to 350°F. Grease the bottom and sides of a 9-by-13-inch rectangular baking dish with cooking spray and set aside for now.
- Add butter to a large sauté pan set on the stovetop over medium heat. Swirl the butter around the pan as it melts, and once melted, add the smoked sausage pieces. Cook for 6-8 minutes, stirring occasionally, until browned. Transfer the browned sausage to a plate and set aside for now. Don't wipe out the pan.
- Add the onion, bell pepper, and jalapeno pepper to the pan and sauté over medium heat for 5-6 minutes or until softened.
- Stir in the chicken broth and add the salt. Stir and adjust the heat to bring the mixture up to a simmer. Whisk in the grits, then the milk. Bring to a heavy simmer and cover the pan, but whisk frequently to prevent sticking on the bottom of the pan. Cook for 5-8 minutes, or until the grits mixture has thickened. Whisk in the garlic powder, onion powder, black pepper, and hot sauce.
- Remove the pan from the heat and whisk in the cheese, adding a handful at a time until fully melted and smooth. Taste at this time (careful, it's hot!) and add extra salt if desired.
- Beat eggs in a bowl, then whisk in a ladle or two of the hot grits mixture to temper the eggs. Whisk the tempered eggs into the whole pan of grits, then stir in the browned sausage.
- Pour the grits mixture into the greased pan and level off the top into an even layer. Bake uncovered on the middle rack for 45-55 minutes, or until a thin top crust develops, browning around the edges, and the center reaches at least 160°F on an instant-read thermometer. Let sit for at least 10-15 minutes before serving warm.
Notes
- Refrigerate for up to 24 hours before baking per the recipe instructions. Let the dish sit out for 20-30 minutes while the oven preheats to take the chill off (be sure your dish is OK with a fairly quick temperature swing from fridge to oven). Discard all plastic wrap and foil before baking.
- Freeze once chilled for up to one month, thoroughly wrapped in plastic wrap (press against the top surface to prevent freezer burn) and two layers of aluminum foil. Make sure to use a freezer-safe baking dish, like a disposable foil pan. Thaw in the fridge before baking per the instructions - discard all plastic wrap and foil before doing so. If using a disposable pan, place it on a sheet pan before baking for a sturdier bottom surface.
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Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
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