Corn Casserole with Garlic

Votes: 2

Time: 1 hour 15 minutes
Complexity: easily
Servings: 8-10

This casserole is based on cornmeal, known in the US as grits. Like polenta or mamalyga, grits is served as a side dish to any meat or vegetable dish. When served as a casserole, the porridge becomes even more delicious and presentable. Stir cheese with garlic and herbs, beaten eggs with milk, into the cooked cornmeal, place in a casserole, and top with cornflakes in butter. After baking, you'll have a very tender, almost creamy cornmeal with a delicious crispy crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup instant corn grits
4.5 cups of boiling water
1 teaspoon of salt
280 g of cheese with herbs and garlic, such as Boursin
55 g salted butter
2 medium eggs
0.5 cups of milk
1 tbsp (15 g) salted butter, melted
1 cup crushed cornflakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn grits, cheese, butter, eggs, milk, cornflakes

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease a 22 x 30 x 5 cm casserole pan.
Cook the cornmeal in boiling salted water until thickened, about 5 minutes. Add the cheese and butter to the hot porridge and stir to evenly distribute the ingredients. Beat the eggs and add the milk to the beaten eggs. Slowly whisk the egg mixture into the cornmeal. Transfer the mixture to the prepared casserole. Pour the melted butter over the cornmeal and stir to evenly distribute. Top the casserole with the cornmeal. Bake for 45 minutes.

Categories:

recipe / Main courses / Casseroles / Cereals, legumes / Eggs and dairy products / American cuisine / Trisha Yearwood

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