Mexican Grits Casserole
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
Converted for display; the recipe amounts stay equivalent.
- 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
- 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
Store leftovers in an airtight container in the refrigerator.
Reheat individual portions in the microwave until warmed through.
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