Parmesan Cheddar Grits Pudding

This is Southern grits taken to the next level, a baked casserole that sits somewhere between creamy grits and a savory custard pudding. Two cups of regular grits get cooked in milk and cream with half a cup of butter until thick and porridge-like, then loaded up with cheddar, spinach, green onions, and garlic before the eggs go in to set it all in the oven.

The eggs are what transform this from a stovetop side into a sliceable pudding. Whisked with milk and stirred into the hot grits, they bake up into a custardy interior that holds its shape when scooped. A generous cup of grated Parmesan on top forms a golden, salty crust.

Frozen spinach squeezed dry is the right call here. Fresh spinach would release too much water during baking and make the pudding soggy. The squeeze is a must. Leave moisture in and the whole thing turns watery.

Pro Tips

• Stir the grits frequently while cooking in the milk and cream. They scorch fast on the bottom, and a non-stick pan makes this much less stressful.
• Squeeze the thawed spinach in a clean kitchen towel until no more water drips out. This step makes or breaks the texture.
• Temper the egg mixture by adding a spoonful of the hot grits to the eggs first, then stirring the eggs into the pot. Dumping cold eggs into hot grits scrambles them instantly.
• The pudding is done when the Parmesan top is golden and the center is just set with a slight jiggle.

Variations

• Add crumbled bacon or diced ham for a heartier, protein-packed version.
• Swap spinach for roasted poblano peppers and pepper Jack cheese for a Southwestern take.
• Use stone-ground grits for a coarser, more textured pudding with more corn flavor.