Beckett Howorth’s Cheese Grits Casserole

by0| PUBLISHED Nov 16, 2007 10:00 AM
Beckett Howorth’s Cheese Grits Casserole

When Beckett Howorth, a home cook, started making this casserole, stone-ground grits were hard to find; now he doesn't use anything else.

Yield: serves 4-6


  • 5 Tbsp. butter
  • 1 recipe Basic Grits or Crock Pot Grits, hot
  • 1 small clove garlic, peeled and finely minced
  • Freshly ground white pepper
  • 4 oz. sharp cheddar cheese, grated on large holes of a box grater
  • 3 Tbsp. half-and-half
  • 1 egg, well beaten


  1. Preheat oven to 325°. Grease a small casserole or other deep baking dish with 1 tbsp. of the butter and set aside.
  2. Put hot cooked grits into a bowl and stir in garlic and the remaining butter. Season to taste with pepper. Stir in cheese, one-third at a time. Add half-and-half, mix well, then stir in egg. Pour cheese-grits mixture into prepared casserole. Bake until lightly golden on top and bubbling, about 45 minutes. Set aside to cool briefly before serving.