Southern Tomato Grits Casserole is rich, creamy, cheesy, and full of Southern comfort. Stone-ground grits are cooked in milk and chicken broth, then mixed with cream cheese, sharp cheddar, tomatoes, and green onions, then baked until hot and bubbly. Serve it for breakfast or brunch with eggs, or as a savory side dish for dinner.
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"I tried this because your turkey recipe was so great! This one is awesome as well! Thank you."
★★★★★ - Marcia
Jump to:
- 🔍 Quick Look: Cheesy Southern Tomato Grits Casserole
- A Note from my Kitchen
- Ingredient notes and substitutions
- Watch how to make
- How to make tomato grits casserole
- What are stone-ground grits?
- Can you freeze grits casserole?
- Can you use a different size casserole dish?
- More Southern Casserole Side Dishes
- 📖 Recipe
- 💬 Comments
🔍 Quick Look: Cheesy Southern Tomato Grits Casserole
⏱️ Prep Time: 10 minutes
🕒 Cook Time: 50 minutes
👥 Servings: 12
📊 Calories: 231 per serving
🍅 Main Ingredients: Stone-ground grits, tomatoes with green chiles, butter, sharp cheddar, cream cheese, green onions
⭐ Difficulty: Easy
❤️ You'll Love It Because: Creamy, cheesy grits with a kick from tomatoes and green chiles
A Note from my Kitchen
We Southerners love our grits, and I am pretty particular about mine. For this casserole, I prefer good-quality stone-ground grits because they have a heartier texture and richer corn flavor than quick or instant grits.
This recipe takes those creamy grits and turns them into one of my favorite comfort-food casseroles. Milk, chicken broth, butter, cream cheese, and sharp cheddar make the grits extra rich and creamy, while tomatoes with green chiles add just the right amount of flavor and kick.
I love serving this for something special to go with breakfast or brunch alongside eggs and bacon. However, it makes a delicious side dish for dinner also. You can even top it with grilled shrimp and turn it into an easy twist on shrimp and grits.
One important tip: let the casserole rest for about 5 minutes after baking. It will very soft when it first comes out of the oven, and those few minutes give it time to firm up before serving.
I hope you love it as much as we do. Enjoy! Xoxo, Katie.
Ingredient notes and substitutions
To make this cheesy tomato grits casserole, you need the following ingredients:
- Stone grits- Use stone-ground grits because they have a heartier texture. I would not substitute with instant grits because the cooking time and texture are different.
- Milk- Makes the grits richer and creamier than using plain water. I recommend whole milk or 2% milk.
- Chicken broth- Adds savory flavor to the grits.
- Butter- Makes the grits rich and creamy.
- Green onions- Adds a mild onion flavor. You can substitute with onion powder or omit if you do not like onions.
- Sharp cheddar cheese- Use fresh shredded cheddar cheese for the perfect melt.
- Cream cheese- Makes the grits extra rich and creamy.
- Can tomatoes with green chilies- Adds tomato flavor and heat. If you do not want to add the spicy heat, you can substitute with plain canned diced tomatoes.
- Eggs- Helps bind the ingredients together to firm the grits into a casserole.
Watch how to make
How to make tomato grits casserole
Follow these easy steps to make tomato grits casserole.
- Preheat oven to 350°F. Add the milk and chicken broth to large saucepan and bring to a boil. Slowly stir in the grits. Cover and cook on low heat for 6 minutes, stirring every few minutes.
- Stir in the butter and cook uncovered for an additional 4 minutes, stirring continuously. Add the cream cheese and stir until completely melted. Remove from the heat.
- In a small bowl, beat the eggs. Add eggs, 1 cup of cheddar, tomatoes with chilies, and green onions into the cooked grits, and mix well.
- Pour grits mixture into a prepared casserole baking dish. Sprinkle with remaining cup of cheddar cheese evenly over the top. Bake for 40 minutes.
- Remove casserole from the oven. Let it rest 5 minutes or more before serving.
Note: Cooling before serving is important. This allows the casserole to firm.
What are stone-ground grits?
Stone-ground grits are made by coarsely grinding dried corn using the traditional stone-grinding method. They have a heartier texture and more pronounced corn flavor than quick or instant grits.
I prefer stone-ground grits for this casserole because they hold their texture while still becoming rich and creamy as they cook. I don't recommend substituting instant grits because they cook much faster and can change the final texture of the casserole.
Can you freeze grits casserole?
Yes. Tomato grits casserole freezes well. Bake the casserole as directed and allow it to cool completely. Cover tightly with plastic wrap followed by aluminum foil, then freeze.
When you are ready to serve, thaw the casserole overnight in the refrigerator. Reheat at 350°F until heated through (about 20-25 minutes).
Can you use a different size casserole dish?
I use an 8 x 11 inch casserole dish, but a 9x9 inch baking dish will also work. Because the depth of the casserole may be different, begin checking it about 5-10 minutes early and bake until the center is set.
Please leave me a comment below if you make this spicy tomato grits casserole and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your grits on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Cheesy Southern Tomato Grits Casserole
Ingredients
- 2 cups milk
- 1½ cups chicken broth
- 1 cup Stone-ground Grits
- ¼ cup butter
- ¼ cup green onions
- 1 cup sharp cheddar cheese shredded
- 4 ounces cream cheese
- 10 ounces can tomatoes with chilies
- 2 eggs
- 1 cup sharp cheddar cheese shredded
Instructions
- Preheat oven to 350°F. Add the milk and chicken broth to large saucepan and bring to a boil. Slowly stir in the grits. Cover and cook on low heat for 6 minutes, stirring every few minutes.2 cups milk, 1½ cups chicken broth , 1 cup Stone-ground Grits
- Stir in the butter and cook uncovered for an additional 4 minutes, stirring continuously. Add the cream cheese and stir until completely melted. Remove from the heat.¼ cup butter , 4 ounces cream cheese
- In a small bowl, beat the eggs. Add eggs, 1 cup of cheddar, tomatoes with chilies, and green onions into the cooked grits, and mix well.1 cup sharp cheddar cheese , 10 ounces can tomatoes with chilies, 2 eggs, ¼ cup green onions
- Pour grits mixture into a prepared 8 x 11 x 2 inch casserole baking dish. Sprinkle with remaining cup of cheddar cheese evenly over the top. Bake for 40 minutes.1 cup sharp cheddar cheese
- Remove casserole from the oven. Let it rest 5 minutes or more before serving
Marcia says
I tried this because your turkey recipe was so great! This one is awesome as well! Thank you
KAREN PARKER says
Looks and sounds delicious! Can this be made in a 9x11 or 9x9 baking dish? I dont have 8x11x2.
Katie says
I think the 9x9 would work. It might cook a little faster because it will be more spread out. I would reduce the time by 5 to 10 minutes.
Jacque Hastert says
I love a good southern dish like this. I love the kick it brings.
Tammy says
I LOVE grits and your cheesy jazzed up version is right up my alley! These look so good, they're making hungry!
Daniela says
Such an easy and delicious casserole! I sounds like just the thing to warm you up on a cold winter night. Great recipe!
Jagruti Dhanecha says
I have never tried grits, this recipe sounds delicious and easy to prepare. Love the addition of tomatoes here.
Jyohi (Jo) says
I love tomatoes and I love casserole recipes. But I must admit I have to admit I haven't tried grits. This recipe sounds delicious and I might just try grits for the first time. Saving it for later
Karyl Henry says
I love grits, but I've never thought to make them in a casserole. This looks really delicious and comforting, perfect for this cold Fall weather
Anne Lawton says
I have never made grits, but have had them many times. I'm definitely going to give this recipe a try!
Michelle - The Last Food Blog says
I love the all the cheese in this!! So, being on the other side of the Atlantic, I have often wondered exactly what grits were, thank you so much for your explanation, I get it now! Xx
Kiki Johnson says
I am embarrassed to a admit that I have never had grits. They are not super common where I live but seeing that you can turn them into great comfort food casseroles like this one (hello, cheese and green onions), I am tempted to give them a try! Thanks for sharing!
Veena Azmanov says
That looks so delicious. I have never had grits with tomatoes yet. Have always made it white based, I can't wait to try this. Sounds yum.
Noel Lizotte says
I've got tomatoes coming out my ears and need to use some since it's freezing time and i had to pull everything in from the garden. This looks like a wonderful use for some!
Heather Perine says
Oh my goodness my future Southern mother in law is going to looooooooooooove this!! I can't wait to impress the pants off of her! Thanks!