garlic cheese grits casserole

How To Make garlic cheese grits casserole

• Step 1
  Lightly 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.
• Step 2
  Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
• Step 3
  In a 2 or 3 qt. saucepan, add water and salt and bring to a boil.
• Step 4
  Stirring constantly, slowly add grits, lower heat to medium low and continue stirring for 7 to 8 minutes (grits will be very thick.)
• Step 5
  Remove from heat and stir in garlic cheese and butter, until completely melted.
• Step 6
  Add egg and milk mixture and mix well, until thoroughly combined.
• Step 7
  Pour into prepared dish.
• 
  Step 8
  Sprinkle top with buttered cornflake crumbs.
• Step 9
  Bake at 350 degrees for approximately 1 hour.
• 
  Step 10
  Remove from oven and let rest (very important) for at least 15-20 minutes before serving.
• Step 11
  Cover and refrigerate leftovers.
• 
  Step 12
  *NOTE: You may use this substitute recipe for garlic cheese, just be sure to make it ahead of time. GARLIC CHEESE Serves: Makes 4- 10 oz. portions (4 rolls) Prep Time: 35 Min Ingredients: 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 Directions: 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.
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