Gourmet Grits Casserole

Submitted 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."

 

• Ready In: 2hrs 15mins
• Ingredients: 15
• Serves: 10-12

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.