Categories: Main dishes
Ingredients
- 5 tablespoons salted butter, plus more for the dish
- Salt
- 1 cup instant grits
- 10 ounces herb-and-garlic cheese (such as Boursin)
- 2 medium eggs
- 1/2 cup whole milk
- 1 cup crushed cornflakes
Directions
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Preheat the oven to 350 degrees.
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Butter a 9-by-12-inch casserole dish.
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Bring 4 1/2 cups water to a boil in a medium saucepan; add 1 teaspoon salt.
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Add the grits and cook until thickened, about 5 minutes, whisking constantly.
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Add the cheese and 4 tablespoons butter to the hot grits.
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Stir until melted and incorporated.
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Beat the eggs in a small bowl.
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Whisk in the milk.
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Slowly stir the egg mixture into the grits.
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Pour the mixture into the prepared casserole dish. (You can make the casserole to this point up to 1 day ahead; cover and refrigerate.)
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Melt the remaining 1 tablespoon butter.
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Pour over the cornflakes in a bowl and stir to distribute the butter. Sprinkle the cornflake crumb mixture on top of the grits.
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Bake 45 minutes.