This Parmesan Cheddar Grits Pudding is the ultimate comfort food, transforming humble stone-ground grits into a luxurious, custard-like side dish. The combination of sharp cheddar and nutty parmesan creates a rich, savory depth that pairs perfectly with the subtle sweetness of the cream. Lightly beaten eggs bind the mixture, ensuring a tender, sliceable texture that holds its shape beautifully when served. The addition of sautéed garlic and green onions provides aromatic warmth and a fresh pop of color. Ideal for holiday brunches, potlucks, or as a hearty accompaniment to roasted meats, this pudding is easy to prepare yet impressive enough for special occasions. ItâÂÂs a crowd-pleaser that delivers home-style warmth with every bite.
Parmesan Cheddar Grits Pudding
Description
This Parmesan Cheddar Grits Pudding is the ultimate comfort food, transforming humble stone-ground grits into a luxurious, custard-like side dish. The combination of sharp cheddar and nutty parmesan creates a rich, savory depth that pairs perfectly with the subtle sweetness of the cream. Lightly beaten eggs bind the mixture, ensuring a tender, sliceable texture that holds its shape beautifully when served. The addition of saut&# 195;©ed garlic and green onions provides aromatic warmth and a fresh pop of color. Ideal for holiday brunches, potlucks, or as a hearty accompaniment to roasted meats, this pudding is easy to prepare yet impressive enough for special occasions. ItâÂÂs a crowd-pleaser that delivers home-style warmth with every bite.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Grease a 9x13-inch baking dish.
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In a large saucepan, bring 4 cups of milk to a gentle simmer. Gradually whisk in the regular grits, stirring constantly to prevent lumps. Reduce heat to low and cook according to package directions until thick and creamy, about 25-30 minutes. Stir in the remaining 1 cup of milk and cream if needed for desired consistency.
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While grits are cooking, melt butter in a skillet over medium heat. Sauté chopped green onions and garlic cloves until fragrant and softened, about 2-3 minutes.
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Remove cooked grits from heat and let cool slightly for 5 minutes. Stir in the sautéed onion mixture, grated cheddar cheese, and half of the parmesan cheese. Fold in the lightly beaten eggs gently until just combined. Season with salt and black pepper to taste.
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Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining parmesan cheese on top.
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Bake for 25-30 minutes, or until the top is golden brown and the center is set. Let stand for 10 minutes before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 545.1kcal
- % Daily Value *
- Total Fat 48.9g76%
- Saturated Fat 30.6g153%
- Cholesterol 136.5mg46%
- Sodium 318.3mg14%
- Total Carbohydrate 16.5g6%
- Dietary Fiber 0.0g0%
- Sugars 16.5g
- Protein 11.7g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a smoother texture, you can blend the cooked grits briefly with an immersion blender before adding the cheese and eggs.
This pudding can be made ahead. Assemble the dish, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if cooking from cold.
Substitute stone-ground grits for instant grits for a more robust flavor, but note that cooking time will be longer.
For a spicy kick, add 1/2 teaspoon of cayenne pepper or a dash of hot sauce to the grits mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.
