Recipe by Toni in Colorado
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.
- 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 See How It's Made
- 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.
- Note: Casserole can be prepared a day ahead, covered and refrigerated. Additional baking time may be needed.