Parmesan-Vidalia Grits Bake

Parmesan Vidalia Grits BakeThis Parmesan-Vidalia Grits Bake is a savory side perfect for seasonal menus.

Parmesan-Vidalia Grits Bake
Makes 8 to 10 servings
  • 6 cups water
  • 1½ cups stone ground grits
  • 2 tablespoons olive oil
  • 1 small Vidalia onion, chopped
  • 4 tablespoons butter
  • 1¼ cups shredded Parmesan cheese, divided
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 eggs, lightly beaten
  1. Preheat oven to 400º. Spray a 2-quart baking dish with nonstick cooking spray.
  2. In a large pot, bring 6 cups water to a boil over high heat. Gradually add grits, whisking into water. Reduce to simmer. Cook, uncovered, for 25 minutes or until fully cooked.
  3. In a large nonstick skillet, heat olive oil over medium-high heat. Add onion, and cook for 6 minutes or until lightly charred, stirring often.
  4. Add onion, butter, 1 cup Parmesan, salt, and pepper to cooked grits, stirring well. Let cool for 20 minutes.
  5. Add eggs, stirring well. Spoon into prepared dish. Sprinkle with remaining ¼ cup Parmesan. Bake for 40 to 50 minutes or until fully cooked and golden. Let cool for 5 minutes before serving.

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