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  • Jefferson Adams

    Cheddar Cheese Grits Casserole (Gluten-Free)

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

      This recipe for creamy, cheesy grits casserole is easy to make, and sure to please your hungriest eaters.


    Caption: Image: CC--jeffreyw

    Celiac.com 02/09/2019 - Grits are a time-honored southern favorite. Of the many ways to prepare grits, adding cheese, butter, eggs and milk is one of the easiest and common methods. In many regions, good cheese grits are as beloved as good macaroni and cheese.  Here’s a simple. Tasty recipe that will deliver smooth, creamy, cheesy grits that are sure to please your hungriest eaters. It keeps well, and makes a great potluck dish.

    Ingredients:

    • 4 cups whole milk 
    • 2 cups (8 oz.) shredded sharp Cheddar cheese
    • 1 cup uncooked quick-cooking grits 
    • 4 tablespoons salted butter 
    • 1 large egg, lightly beaten 
    • 1 teaspoon salt 
    • ½ teaspoon pepper 
    • ¼ cup grated Parmesan cheese



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    Instructions:
    Heat oven to 350°F. 

    Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. 

    Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are cooked through. 

    Remove from heat.

    Stir in egg, salt and pepper. 

    Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with grated Parmesan cheese.

    Bake, covered, at 350° for 35 to 40 minutes or until mixture is firm. 

    Serve hot.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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