Recipe courtesy of Trisha Yearwood
From:
Food Network Magazine
Garlic Grits Casserole
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- Level: Easy
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
