Three Cheese Grits Casserole- (breakfast, brunch, make ahead, recipes) (2024)

FAQs

Can you prepare grits ahead of time? ›

Make ahead: The grits can be made up to 3 days ahead, transferred to a baking dish, cooled, covered, and refrigerated. Reheat uncovered in a 300ºF oven until heated through and stir before serving. Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Grab a non-stick pan, and set the heat level on your stovetop to low. Spoon the leftover grits into the pan, and add a small drizzle of water, milk, or broth to the grits. Allow the dish to heat on low, constantly stirring and breaking up lumps as you stir.

I used steel cut oats and soaked them overnight in milk and I did the same with the coarse ground grits. The following morning, each grains was cooked in milk and then poured into a bowl.

Grits are easy to prepare, can be a main meal or a side dish, will hold for hours in a low oven and reheat wonderfully as leftovers, even in the microwave.

They don't HAVE to be kept in the fridge, but I do and I would recommend it too since we all know that even bugs are more attracted to the "good stuff", the stuff like whole grains that have good stuff in them. I keep all my whole grain products in the fridge to extend the shelf life of them, even my brown rice.

Breakfast casserole is an all-in-one hearty meal that can be made ahead of time, feeds a crowd, reheats well, and makes great leftovers.

Can You Keep Grits Warm In A Crockpot? Yes, you can make your grits ahead of time and then keep them warm in your slow cooker. All you have to do is stir the grits occasionally and make sure to a little water as necessary if they thicken up too much.

Bake the casserole for only 30 minutes. Cool to room temperature. Wrap tightly with foil or plastic wrap and refrigerate overnight, then reheat in a 375 F oven for 30 minutes the next morning until the casserole is browned and heated through.

A higher 5:1 ratio by volume of water to grits ensures they cook through fully with no stubborn, hard bits. The recommended stone-ground grits offer the best flavor and texture, particularly when compared to grits made with commercial varieties with a more consistent grind.

Refrigerator: For an even longer shelf life, dry grits can be stored in the fridge, lasting up to three years. Cooked Grits: Leftover cooked grits should be placed in the refrigerator, where they can last for 5-7 days.

What to do with cold leftover grits? ›

Wrap the containers in some plastic wrap, refrigerate for a couple of hours (or overnight), then wiggle the cylinder of now-set grits onto a cutting board. Slice it into half-inch rounds, then pan-fry them until golden brown and crispy, about two to three minutes per side.

For stovetop reheating, transfer the grits to a non-stick saucepan and add a little cream, milk, or water to loosen the consistency. Heat the mixture over low heat, stirring continuously to maintain a smooth texture and to prevent sticking or burning at the bottom.

Are grits a healthy breakfast option? Yes, they can be! However, it depends on how they are prepared. For a healthier grits recipe, cook them with water or low-fat milk, not full-fat milk or cream.

Like other fortified cereals, enriched grits are a good source of iron, with one serving delivering 100% of the recommended Daily Value. Pair them with fruit in the morning for optimal absorption—vitamin C helps increase absorption of plant-based iron. Plain grits are also naturally low in calories and fat.

Store-bought grits stored in the pantry will be at peak flavor for three to six months before suffering from diminishing returns. However, if you store them in the freezer they will be fresh-tasting for at least six months and up to a year.

Shelf life: When properly stored, instant grits will last 2-5 years past a “best by” date while stone ground grits will last up to 1 year past a “best by” date.

This simple formula is filled with decisions each step along the way that can affect the finished product. Before turning on the stove, artisan grain producer Anson Mills recommends soaking the grits overnight for a “superior” texture.

Soak and Swim

Anson Mills, based in South Carolina and respected worldwide as a grower and miller of heirloom grains, strongly recommends a long soak for their grits. Not only does this improve texture and enhance the corn flavor, but it also shortens the cooking time by half.