| Level: | Easy |
| Total: | 1 hr |
| Prep: | 10 min |
| Cook: | 50 min |
| Yield: | 10 servings |
Ingredients
- 5 tablespoons salted butter, plus more for the dish
- Salt
- 1 cup instant grits
- 10 ounces herb-and-garlic cheese (such as Boursin)
- 10 ounces herb-and-garlic cheese (such as Boursin)
- 2 medium eggs
- 1/2 cup whole milk
- 1 cup crushed cornflakes
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 369 |
| Total Fat | 26 g |
| Saturated Fat | 15 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 17 g |
| Cholesterol | 107 mg |
| Sodium | 449 mg |
Reviews
I love grits however I agree with the other reviewer that the liquid ratio is off. These tasted very “processed” as the cheese in these really doesn’t suit this sort of dish. Easier to use other cheese and add fresh garlic. We did not like the corn flakes at all on top and everyone agreed that the grits really are better without them. Also, didn’t pair well at all with the “sugared” ham that was part of this show. I was very disappointed. I would not make this again.
Awesome! I loved it!!
I used regular grits and cooked them using instructions on the bag and the casserole was a huge hit! I would make again
I make cheese grits all of the time using garlic and cheddar cheese and they come out fine. The proportions are off in this recipe. For the first time ever I had soupy grits. I used 4 cups of water instead of 4 1/2, so I already cut down some of the liquids. At that point the grits looked fine – consistency was just right. The problem is the addition of milk to the eggs. It completely throws off the balance of liquids. If I were to try this again, I would cut back the water to 4 cups and I would skip the milk… unless you like tasty grits soup.
Just made this tonight! I set the timer and followed the recipe, whisking the grits the whole 5 minutes, and my grits did indeed thicken up. They thickened up even more after I added the rest of the ingredients! This was really good, and was a great twist on the regular ol’ grits!
I’m not a Southerner, so maybe making grits is intuitive and I didn’t get it. HOWEVER, 4-1/2 cups of water and one cup of grits turned out very runny and never thickened like I expected it to. Maybe the problem is that when it said to “Add the grits and cook until thickened,” I didn’t use the right temperature. At any rate, the flavor was absolutely delicious, even though the texture definitely was more like soup and not like my definition of a casserole.
Any of y’all from the South, can you help this Los Angeles-born girl to make this so that it actually is grit-like?
Your help will be much appreciated!!