Southern Grits Dressing Recipes

This grits dressing is the kind of Southern side that pulls people to the table like a magnet — creamy, slightly smoky, with little chewy bits of toasted bread or cornbread folded through. It sits somewhere between savory breakfast grits and holiday stuffing, which means you can serve it at Thanksgiving, eat it for dinner beside fried chicken, or spoon it into your mouth straight from the pan at midnight. It’s comforting, a little messy, and unapologetically rich.

My husband demands this for holidays now. He calls it “your weird casserole” and then eats two plates while pretending he’s just sampling. My kid will happily eat grits dressed up like this but refuses them plain, which I take as a parenting victory. We first made it when I accidentally had too much grits cooked from breakfast and a forgotten pan of cornbread — I tossed them together with some sautéed onions and bacon and boom, family staple. It’s one of those accidental recipes that stuck because it tastes like home and indulgence at the same time.

Kitchen Talk

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This recipe is delightfully forgiving. I’ve used leftover savory cornbread, store-bought croutons, and plain stale white bread — all worked in different ways. One time I forgot to salt my grits and the whole dish suffered like a sad party; learned my lesson there — salt early and taste as you go. Also, bacon fat as the fat base is a small sin and a big upgrade. If you’re making it ahead, I like to under-bake by 10 minutes so it finishes strong when guests arrive.

Shopping Tips

– Grains/Pasta: Pick stone-ground or quick grits depending on patience — stone-ground is tastier and chewier, quick is a weeknight hero.
– Dairy: Use whole milk or a mix of milk and cream for the creamiest texture; low-fat milks make it thin and sad.
– Cheese: Sharp cheddar or aged cheddar adds depth — pre-shredded is fine in a pinch but freshly shredded melts better.
– Fats & Oils: Bacon drippings, butter, or a neutral oil all work; bacon adds that smoky hit everyone fights over.
– Fresh Herbs: Parsley and thyme brighten the dish; add them at the end for fresh flavor.
– Spices: Keep black pepper and cayenne handy — they give a little kick; don’t be shy but taste as you go.

Prep Ahead Ideas

– Cook the grits a day ahead and chill; rewarm gently with a splash of milk before assembling.
– Toast or cube cornbread/rolls and store in an airtight container — this keeps them from getting gummy.
– Sauté onions, celery, and any add-ins (bacon, mushrooms) and refrigerate in a sealed container so assembly is already half done.
– Use shallow baking dishes with lids or tightly wrapped foil to stack in the fridge; brings down oven time when it’s go-time.
– Morning-of: assemble and keep covered until you’re ready to bake; saves a frantic pre-guest scramble.

✔Time-Saving Tricks

– Use quick grits or instant grits if you’re short on time — texture won’t be identical but still delicious.
– Swap homemade cornbread for good-quality store cornbread or even croutons to skip baking another item.
– Cook the whole thing in one large ovenproof skillet (if it’s oven-safe) to reduce pans and transfer time.
– Reheat leftovers covered in the oven at low temp to avoid drying; add a splash of milk if it looks dry.

✔Common Mistakes

– Undersalting the grits — they need good seasoning or the whole dish tastes flat. I learned this the hard way.
– Adding too much liquid at the end; the dressing should be creamy, not soupy. Fix it with extra crumbs or more shredded cheese to absorb moisture.
– Baking too long and ending up with a dry, gritty top — cover with foil halfway through to prevent over-browning.
– Overcrowding the pan with mix-ins so they steam instead of toast — give bacon and onions space to brown.

What to Serve It With

– Roast or fried turkey for a holiday plate.
– Collard greens or braised greens to cut the richness.
– A simple green salad with vinaigrette for brightness.
– Buttered green beans or glazed carrots for a familiar side.

✔Tips & Mistakes

– Salt the grits while they cook, not just at the end.
– Use a heavy-bottom pan to avoid scorching.
– If your mix is too wet, fold in more toasted breadcrumbs or crumbled cornbread.
– When in doubt, add more cheese — it’s a mood booster.
– If bacon isn’t your thing, smoked paprika gives a similar warmth.

✔Storage Tips

Leftovers keep well in the fridge for 3–4 days in an airtight container. Reheat gently in a low oven or microwave with a splash of milk — it comes back creamy. Cold leftovers are okay (no shame), and I’ve definitely eaten this straight from the fridge for breakfast with a fried egg on top — sometimes the cold texture is oddly satisfying.

✔Variations and Substitutions

– Vegetarian? Skip the bacon and use smoked mushrooms or liquid smoke with olive oil for body.
– Gluten-free: use corn-only crumbs or crumbled GF cornbread instead of bread. Grits are naturally gluten-free if cross-contamination is avoided.
– Cheese swaps: Gruyère or smoked Gouda play beautifully if you want something less sharp than cheddar.
– Spice it up with a hit of hot sauce or a pinch of cayenne if your crowd likes heat — I usually add both.

Frequently Asked Questions

Southern Grits Dressing Recipes

Baked Southern-style grits dressing packed with sausage, cheddar, and herbs. Cozy, savory, and perfect alongside roasted meats.

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp olive oil for sautéing
• ▢ 4 tbsp unsalted butter
• ▢ 1.5 cups chopped yellow onion
• ▢ 1 cup diced celery
• ▢ 0.75 cup chopped green bell pepper
• ▢ 2 tsp minced garlic
• ▢ 12 oz pork breakfast sausage, cooked and crumbled drained
• ▢ 4 cups low-sodium chicken broth
• ▢ 1 cup whole milk
• ▢ 1 cup stone-ground grits (dry)
• ▢ 1.5 cups shredded sharp cheddar cheese
• ▢ 0.5 cup beaten eggs about 3 large eggs
• ▢ 2 tbsp chopped fresh parsley
• ▢ 1 tsp rubbed sage
• ▢ 1 tsp fresh thyme leaves
• ▢ 1.5 tsp kosher salt to taste
• ▢ 1 tsp black pepper
• ▢ 0.5 tsp smoked paprika
• ▢ 1 tsp hot sauce optional

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9x13-inch baking dish.
• Brown the sausage in a skillet over medium heat. Drain and set aside.
• Sauté onion, celery, and bell pepper in olive oil with 1 tbsp butter until tender, 6–8 minutes.
• Stir in garlic, sage, and thyme; cook 1 minute until fragrant. Remove pan from heat.
• Bring broth and milk to a simmer in a large pot. Whisk in grits slowly.
• Cook, stirring often, until thick and creamy, 15–20 minutes. Take off the heat.
• Stir in remaining butter, cheddar, salt, pepper, paprika, and hot sauce.
• Temper the eggs: whisk eggs, then slowly whisk in 1 cup hot grits. Return mixture to the pot.
• Fold in the sautéed vegetables, cooked sausage, and parsley until evenly combined.
• Spread into the prepared dish and smooth the top. Bake 35–40 minutes until set and lightly browned.
• Rest 10 minutes before scooping or slicing. Serve warm.

Notes

Variation: Swap the sausage for crumbled bacon, or fold in chopped oysters for a holiday spin. For a cheesier crust, add 1/2 cup extra cheddar on top during the last 10 minutes. Make ahead by baking, cooling, and refrigerating up to 2 days; reheat covered at 325°F until hot.

This recipe is an original creation inspired by classic Southern Grits Dressing Recipes flavors. All ingredient ratios and instructions are independently developed.