Garlic Cheese Grits

Sharon Bowers

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Ingredients

6 cups water		6 tablespoons (3/4 stick) unsalted butter, divided
1 teaspoon salt		3 eggs
2 cups regular grits (not instant)		1/2 cup milk
1 pound sharp cheddar cheese, grated		1 cup crushed cornflakes (see NOTE)
2 garlic cloves, peeled and minced

Prep: 1 hour Total: 60 min

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1
Preheat oven to 350 degrees and generously butter a round 3-quart baking dish.
2
In a large saucepan, bring water and salt to a boil and slowly whisk in grits. Reduce heat and simmer until thickened, about 10 minutes, stirring occasionally.
3
Add the cheddar, garlic and 3 tablespoons of the butter, stirring until melted.
4
In a small bowl, lightly beat eggs with the milk, then whisk in some of the hot grits. Pour the egg mixture into the saucepan and stir to combine with remaining grits.
5
Scrape mixture into baking dish, sprinkle with cornflakes and dot with remaining butter. Bake for 45 minutes, or until set and golden brown on top Note: You can skip the cornflakes if you like, though my family never would.

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