Holle's Grits, Ham, and Eggs Casserole

This is a favorite with my Southern family! It combines the traditional components of a good ol’ Georgia farmhouse breakfast: grits, eggs, cheese, and ham. Georgia declared grits as its official prepared food in 2002, which gives you an idea of how much we love our grits. I usually serve this casserole with fresh fruit and my wonderful buttermilk biscuits, which you can find the recipe for by clicking the link below this article.

I’m always a bit surprised when northerners ask me what grits are. Traditionally, grits are made from dried corn that has been soaked in a mixture of lye and water, which removes the hard shell from the corn. The kernels double in size, at which point they’re rinsed and dried. They’re then ground into grits.

This casserole is a great way to use leftover ham. If you’ve never eaten grits, this recipe is a good way to get your proverbial feet wet in the grits pot!

Holle’s grits, ham, and eggs casserole

What you’ll need:

6 cups water

Salt and pepper

2 cups uncooked quick grits (do not use instant)

½ cup butter

3 cups shredded cheddar cheese

1 cup cooked, diced ham

12 large eggs

½ cup milk

¼ cup grated parmesan

Directions:

In a large pot, bring water to a full boil. Add one teaspoon salt and pepper to taste. Slowly stir in grits. Reduce heat to medium low and cover pot. Cook for about 5 minutes, stirring frequently. The key to good grits is stirring them enough to break up clumps. When the grits are done and the water has been absorbed, add ¼ cup of butter and 2 cups of cheese and stir until well blended.

Remove grits from heat and stir in ham.

In a large bowl, mix together the eggs and milk and soft scramble in a lightly oiled skillet, seasoning with salt and pepper. Add to grits and stir.

Pour the grits mixture in a large buttered baking dish and drizzle with ¼ cup melted butter. Top with remaining cheddar and parmesan. Bake at 350 degrees for 30 minutes.

For another great grits recipe, watch the video below: