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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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This is from The Best of the Best from Colorado. It is a very pretty dish and more flavorful than just having grits. Good as a side dish instead of rice or potatoes. I did need to cook it longer than the recipe called for, and I let it set for about 10 minutes after taking it out of the oven. Though the recipe calls for Worcestershire sauce, I always substitute this sauce and use soy sauce. I also cut the recipe in half for just the two of us. As always, I'm estimating the complete time. Ingredients:
6 cups water |
1 1/2 cups grits, uncooked |
1 lb cheddar cheese (longhorn) |
4 ounces green chilies, drained (1 can diced) |
3 eggs, beaten |
1/4 cup butter, softened |
1 tablespoon salt (savory, i used seasoned) |
2 garlic cloves, minced (2-3 cloves) |
1 dash tabasco sauce |
1 dash worcestershire sauce |
1 dash paprika |
1/4 teaspoon salt (recipe calls for to taste ) |
1/8 teaspoon pepper (recipe calls for to taste ) |
1 cup corn flakes, crushed |
1/4 cup butter, melted |
Directions:
1. Cook grits in boiling water according to package directions. Stir in remaining ingredients except cornflakes and melted butter; mix well. Pour into greased 9 x 13 inch baking dish. Combine cornflakes and butter; sprinkle over casserole. Top with additional paprika. if desired. Bake at 250 degrees 1 1/2 -2 hours, or until set.
2. Note: Casserole can be prepared a day ahead, covered and refrigerated. Additional baking time may be needed.
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