Description
Cheesy, buttery, garlicky grits with a crunchy Corn Flakes topping.
Ingredients
- 2 cups Cornflakes
- 4-½ cups Water
- 1 teaspoon Salt
- 1 cup Grits
- ½ cups Plus 2 Tablespoons Butter
- ½ pounds Shredded Cheddar Cheese
- 2 cloves Garlic, Minced
- 2 Eggs
- ⅔ cups Milk
- 2 dashes Tabasco
- 2 dashes Paprika
Preparation
Preheat oven to 350F. Pour cornflakes into a large Ziploc bag and use a rolling pin or heavy object to crush the cereal. Set aside.
Bring water to a boil in a medium pan, then add salt and slowly add grits. Turn heat down a bit (to medium-high). Stir constantly for 3-5 minutes, then remove the pan from heat. Add 1/2 cup (1 stick) of butter, cheese and minced garlic and stir. Set aside.
In another bowl, beat eggs and add milk, then add this mixture to the grits. Add a dash or two of the hot sauce and mix well.
Butter a 2 1/2 quart casserole dish and pour the grits mixture in. Cut the remaining 2 tablespoons of butter into small pieces and use it to dot top of grits mixture, then sprinkle crushed cornflakes over the top. Sprinkle a little paprika or cayenne pepper over the cornflakes.
Bake for an hour, then check casserole. Top should be browned and a toothpick inserted in the center should come out clean. If not, bake an additional 15 minutes and check again.
Allow to cool for 10-15 minutes, then scoop or cut into squares and serve.
