Grits and Pino Casserole

Ed Mayfield


Saw this one in the local paper and it just begged to be tried. I did and it turned out to be a very tasty and different dish. Another use for a Southern standby! The original recipe calls for stone-ground grits, but I used quick grits and it came out fine.

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25 Min


25 Min




2 c
2 c
1 c
grits, quick cooking but not instant
2 c
sharp cheddar cheese
2 tsp
salt, divided
1/2 tsp
pepper, divided
2 Tbsp
2 Tbsp
olive oil
2 c
chopped onion
4 clove
minced garlic
2 lb
ground beef
2 tsp
1 tsp
ground cumin
1 tsp
dried oregano
1/2 tsp
cayenne pepper
2 c
chopped, pimento stuffed olives
1 c
thinly sliced green onions (optional)

Directions Step-By-Step

Place water and milk in a pot and bring to a boil over medium high heat. Cook grits according to instructions. When finished, remove from heat and stir in 1 cup of the cheese, the butter, 1/4 tsp of pepper and 1/2 tsp of salt. Cover and set aside.
Heat oven to 375 degree. In a large skillet heat oil over medium-high heat. Add onions and saute for about 5 minutes, then add garlic for 1 minute more. Add ground beef and cook until browned, stirring ocassionally. Drain excess fat, then add paprika, cumin, oregano, cayenne pepper and remaining salt and pepper. Mix well, breaking up any clumps of meat with a wooden spoon. Then stir in raisins and olives. Heat over low heat for about 5 minutes, stirring a few times.
Place meat mixture in the bottom of a 9X12X2 baking dish. Spoon, then spread grits evenly over the meat. Sprinke with the remaing cup of cheese. Bake 25-30 minutes or until cheese is melted. Do not let cheese burn. Cool for 5 minutes, top with green onion, if desired and serve.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: American