GARLIC CHEESE GRITS CASSEROLE
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- 1 c
- crushed cornflakes (for topping)
- 1 1/2 Tbsp
- salted butter, melted (for topping)
- 2 1/4 c
- 1 tsp
- 1/2 c
- quick cooking grits (not instant)
- 10 oz. roll of garlic cheese, room temperature (see *note)
- 4 Tbsp
- salted butter, room temperature
- 1 large
- egg, lightly beaten in a liquid measuring cup
- 1/3 c
- milk (approximately), added to egg to make 1/2 cup total
Serves: Makes 4- 10 oz. portions (4 rolls) Prep Time: 35 Min
3 oz cream cheese, room temperature
1 Tbsp garlic powder
1 tsp seasoned salt
1 lb american cheese loaf (velveeta), shredded
1 1/2 lb sharp cheddar cheese, shredded
1 In the bowl of a stand mixer, beat cream cheese, garlic powder and seasoned salt until fluffy.
2 Add American cheese and mix well.
3 Add cheddar cheese and mix thoroughly, frequently scraping down sides of bowl and scraping up from the bottom. (This takes several minutes to become thoroughly incorporated.)
4 Divide garlic cheese into four equal portions, wrap well, then refrigerate or freeze.
5 SUGGESTION TO DIVIDE AND STORE: Put cheese into a gallon size zipper bag. Lay on flat surface, press to remove as much air as possible and zip bag closed. Using a rolling pin, roll and flatten until smooth, even and pressed into each corner of bag. Using a sharp chef's knife, cut bag in half, then cut each in half again to make four equal portions. Place each in a quart size zipper bag and freeze or refrigerate.
6 To use frozen portion, remove from freezer ahead of time and allow to come to room temperature before adding to a recipe.