This comforting casserole combines savory SPAM® with creamy grits for a hearty brunch that everyone will love. It’s easy to prepare and perfect for sharing with family and friends on a relaxed weekend morning.
First, preheat your oven to 350°F and grease a 9x13-inch baking dish. Bring a large pot of water to a boil, then slowly stir in the grits, making sure to keep stirring so they don’t clump. Turn the heat down to medium-low and let the grits simmer, stirring often, until they’re thick and tender—this should take about 3 to 4 minutes.
While the grits are cooking, heat a skillet over medium-high heat and add the grated Spam. Cook it, stirring occasionally, until it’s nicely browned. Pour off any extra grease before mixing half of the cooked Spam into the grits along with the diced tomatoes, sour cream, and half of the shredded Cheddar cheese.
Spread the grits mixture evenly into your prepared baking dish. Sprinkle the remaining browned Spam and cheese over the top. Pop the casserole into the oven and bake until it’s hot and bubbly, and the cheese is melted—about 30 minutes. Let it cool for a few minutes before serving.
- Use quick-cooking grits to save time without sacrificing taste.
- Brown the SPAM® well to add a crispy texture that contrasts nicely with the soft grits.
- Let the casserole rest for a few minutes after baking to help it set and make serving easier.
This dish combines savory SPAM® with creamy grits for a comforting and hearty meal. It’s perfect for brunch because it’s easy to prepare ahead and feeds a crowd. The blend of flavors and textures will satisfy both kids and adults alike.
Serve this casserole with a fresh green salad or sautéed vegetables for a balanced meal. A side of fresh fruit or a light citrusy dressing can also brighten the flavors and add a refreshing touch to your brunch table.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid freezing, as the texture of the grits may change after thawing.
