Garlic Grits Casserole

First of all, I hope you had a wonderful holiday! Second, try this recipe! This was REALLY good! And it was easy! I bought the Boursin cheese, and when I went to unwrap it to add to the grits, I noticed that the container was HALF the amount this recipe calls for! So I had to improvise, and I used several wedges of Laughing Cow garlic & herb that I had in the fridge! And that really worked! We all liked this dish, and the corn flake topping really adds a nice texture. *Note, my camera battery died, so I had to take this photo with my phone. 😦

rating: 9

Garlic Grits Casserole
(Food Network Magazine, Dec. 2013)

serves 10
time needed: 1 hour


5 tablespoons salted butter, plus more for the dish
1 cup instant grits
10 ounces herb-and-garlic cheese (such as Boursin)
2 medium eggs
1/2 cup whole milk (I used plain Almond Milk)
1 cup crushed cornflakes


Preheat the oven to 350 degrees F. Butter a 9-by-12-inch casserole dish. Bring 4 1/2 cups water to a boil in a medium saucepan; add 1 teaspoon salt. Add the grits and cook until thickened, about 5 minutes, whisking constantly.

Add the cheese and 4 tablespoons butter to the hot grits and stir until melted and incorporated. Beat the eggs in a small bowl, then whisk in the milk; slowly stir the egg mixture into the grits. Pour the mixture into the prepared casserole dish. (You can make the casserole to this point up to 1 day ahead; cover and refrigerate.)

Melt the remaining 1 tablespoon butter; pour over the cornflakes in a bowl and stir to distribute the butter. Sprinkle the cornflake crumb mixture on top of the grits. Bake 45 minutes.


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