Main CourseSide DishBrunch

Mexican Grits Casserole

Name: Mexican Grits Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 2 h 5 min
Yield: 8 servings
Cuisine: mexican, american_south
Ingredients: 1 cup quick-cooking grits; 5 cup water; 1 tsp salt; 298 g canned condensed cream of chicken soup; 1 cup mayonnaise; 1 tbsp worcestershire sauce; 1 tsp garlic salt; 115 g canned chopped green chiles drained; 110 g canned black olives sliced and drained; 6 pcs bacon cooked crispy and crumbled; 225 g cheddar cheese shredded; 50 g parmesan cheese grated; 1 tbsp butter for greasing dish

A creamy, savory baked grits casserole with green chiles, cheese, and bacon. This dish combines the comfort of Southern-style grits with zesty Mexican-inspired flavors, making it a perfect side or main course.

An original recipe by Forkin

Total time: 2 hr 5 min
Serves: 8
Difficulty: Easy
Per serving: 536 kcal

Allergen information: may contain eggs, fish, gluten, milk, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 cupquick-cooking grits
5 cupwater
1 tspsalt
298 gcanned condensed cream of chicken soup
1 cupmayonnaise
1 tbspworcestershire sauce
1 tspgarlic salt
115 gcanned chopped green chiles, drained
110 gcanned black olives, sliced and drained
6 pcsbacon, cooked crispy and crumbled
225 gcheddar cheese, shredded
50 gparmesan cheese, grated
1 tbspbutter, for greasing dish

Equipment

9x13-inch baking dish · large bowl · spatula · medium saucepan · whisk · oven

The method

Step by step

1
Preheat your oven to 175°C (350°F).
About 5 min
2
Grease a 9x13 inch (23x33 cm) casserole dish with butter.
About 1 min
3
In a medium saucepan, bring the water and salt to a rolling boil.
About 5 min
4
Slowly whisk in the grits to prevent lumps from forming.
About 1 min
5
Reduce the heat to low, cover the saucepan, and simmer for 10 minutes, stirring occasionally, until the grits are thick.
About 10 min
Cook’s note: Stirring prevents the grits from sticking to the bottom of the pan.
6
Remove the cooked grits from the heat and set them aside to cool for about 30 minutes.
About 30 min
Cook’s note: Cooling the grits slightly prevents the cheese from melting immediately and ensures a more even mixture.
7
In a large mixing bowl, combine the cooled grits with the cream of chicken soup, mayonnaise, Worcestershire sauce, and garlic salt.
About 2 min
8
Stir everything together until it is thoroughly combined.
About 1 min
9
Gently fold in the drained green chiles, sliced black olives, crumbled bacon, and both the shredded cheddar and grated parmesan cheeses.
About 2 min
10
Pour the final mixture into your prepared casserole dish and spread it into an even layer.
About 1 min
11
Bake uncovered in the preheated oven for 1 hour, or until the top is golden brown and the center is set.
About 1 hr
12
Remove the casserole from the oven and let it rest on a cooling rack for at least 20 minutes before serving.
About 20 min
Cook’s note: Resting allows the casserole to firm up, making it much easier to slice and serve.

Per serving

Nutrition

30%Score

Calories: 536.1kcal
Protein: 16.7g
Carbs: 21.4g
Fat: 43.3g
Fibre: 1.2g
Sugar: 1.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat individual portions in the microwave until warmed through.