The only time I get to watch Food Network and the Cooking Channel is on the weekends, usually while I’m getting dressed and ready. This past weekend was no exception. While I was putting on my makeup, I overheard Trisha mention that she would be making a garlic grits casserole, and my ears perked up! You see, us “Southerners”, we love our grits–creamy, buttery, cheesey, savory grits…oh my!
After nearly licking the tv screen, I realized that rather than electrocute myself, I should probably just make the grits casserole for myself. And that’s just what I did…
As a side note, I tend to cook enough for an army, so I cut the recipe in half and paired it with broiled fish & shrimp.
***Due to my forgetfulness, I had to substitute Harvest Cheddar Sun Chips for the cornflakes***
1 cup quick-cooking grits
4 1/2 cups boiling water
1 teaspoon salt
10 ounces herb-and-garlic cheese, such as Boursin
1/4 cup (1/2 stick) salted butter
2 medium eggs
1/2 cup milk
1 tablespoon salted butter, melted
1 cup crushed cornflakes
Preheat the oven to 350 degrees F. Grease a 9-by-12-by-2-inch casserole dish.
Cook the grits in the boiling water with the salt until thickened, about 5 minutes. Add the cheese and butter to the hot grits and stir until melted and incorporated. Beat the eggs and add the milk to the beaten eggs. Slowly stir the egg mixture into the grits. Pour the mixture into the prepared dish. Pour the melted butter over the cornflakes and stir to distribute the butter. Sprinkle the crumb mixture on top of the grits. Bake for 45 minutes.