Cheesy Grits Casserole

• 2 cups Cornflakes
• 4-1/2 cups Water
• 1 teaspoon Salt
• 1 cup Grits
• 1/2 cups Plus 2 Tablespoons Butter
• 1/2 pounds Shredded Cheddar Cheese
• 2 cloves Garlic, Minced
• 2 Eggs
• 2/3 cups Milk
• 2 dashes Tabasco
• 2 dashes Paprika

1. Preheat oven to 350F. Pour cornflakes into a large Ziploc bag and use a rolling pin or heavy object to crush the cereal. Set aside.
2. Bring water to a boil in a medium pan, then add salt and slowly add grits. Turn heat down a bit (to medium-high). Stir constantly for 3-5 minutes, then remove the pan from heat. Add 1/2 cup (1 stick) of butter, cheese and minced garlic and stir. Set aside.
3. In another bowl, beat eggs and add milk, then add this mixture to the grits. Add a dash or two of the hot sauce and mix well.
4. Butter a 2 1/2 quart casserole dish and pour the grits mixture in. Cut the remaining 2 tablespoons of butter into small pieces and use it to dot top of grits mixture, then sprinkle crushed cornflakes over the top. Sprinkle a little paprika or cayenne pepper over the cornflakes.
5. Bake for an hour, then check casserole. Top should be browned and a toothpick inserted in the center should come out clean. If not, bake an additional 15 minutes and check again.
6. Allow to cool for 10-15 minutes, then scoop or cut into squares and serve.

cornflakes, water, salt, grits, butter, cheddar cheese, garlic, eggs, milk, paprika

Taken from tastykitchen.com/recipes/breakfastbrunch/cheesy-grits-casserole/ (may not work)