- 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
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.
