Preparation
Prepare the Grits:
In a large pot, bring the chicken stock to a boil. Slowly whisk in the grits, reducing the heat to low. Stir frequently to prevent clumping, cooking until thick and creamy, about 20–25 minutes.
Remove from heat and stir in the cheddar cheese, cream cheese, Bellavitano cheese, butter, garlic powder, salt, and pepper until fully combined and melted.
Prepare the Casserole Mixture:
In a medium bowl, whisk together the eggs and cream until smooth.
Slowly temper the egg mixture by adding a ladle of the warm grits into the eggs while whisking constantly. Once combined, pour the egg mixture into the pot of grits, stirring until smooth.
Assemble and Bake the Casserole:
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
Pour the grits mixture into the prepared dish. Sprinkle the pancetta evenly over the top.
Bake uncovered for 30–35 minutes, or until golden and set.
Prepare the Prawns:
While the casserole is baking, season the prawns with blackening seasoning.
In a skillet, melt butter over medium-high heat. Add the garlic and shallots, cooking until fragrant, about 1 minute.
Add the prawns and cook for 2–3 minutes per side, or until opaque and lightly charred.
Serve and Garnish:
Remove the casserole from the oven and let it cool slightly. Top with the cooked prawns and garnish with fresh chives and parsley.
About the Recipe
Elevate your brunch or holiday table with this Creamy Cheese Grits Casserole. Featuring rich, cheesy grits, crispy pancetta, and succulent blackened prawns, this indulgent dish is a show-stopping favorite.
Ingredients
Grits Casserole:
2 cups polenta-style grits
8 cups chicken stock (or vegetable stock)
2 cups shredded cheddar cheese (use a mix of sharp and medium or goat cheddar for depth)
1/3 cup cream cheese
1/4 cup Bellavitano cheese (or Parmesan for a nutty finish)
3 large eggs
2 cups cream (or half-and-half or whole milk)
3 tablespoons garlic powder
1 tablespoon salt
1 teaspoon cracked black pepper
3 tablespoons butter
1/4 cup pancetta, diced (optional, but highly recommended for crispy richness)
Prawns:
1/2 pound Patagonia prawns (or large shrimp), peeled and deveined
2 tablespoons blackening seasoning
1/4 cup chopped garlic and shallots
4 tablespoons butter
Garnish:
Fresh chives, chopped
Fresh parsley, chopped