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
1Lightly butter a 2 quart casserole and set aside, then, in a medium bowl, pour melted butter over cornflake crumbs and toss to coat. Set aside.
2Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
3In a 2 or 3 qt. saucepan, add water and salt and bring to a boil.
4Stirring constantly, slowly add grits, lower heat to medium low and continue stirring for 7 to 8 minutes (grits will be very thick.)
5Remove from heat and stir in garlic cheese and butter, until completely melted.
6Add egg and milk mixture and mix well, until thoroughly combined.
7Pour into prepared dish.
9Bake at 350 degrees for approximately 1 hour.
11Cover and refrigerate leftovers.
12*NOTE: You may use this substitute recipe for garlic cheese, just be sure to make it ahead of time.
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.