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.

Ingredients

10 serv.

water↗6 cup
grits, uncooked↗1 1⁄2 cup
cheddar cheese (Longhorn)↗1 lb
green chilies↗4 ounce
drained (1 can diced)
eggs↗3
beaten
butter↗1⁄4 cup
softened
salt1 tablespoon
(savory, I used seasoned)
garlic cloves↗2
minced (2-3 cloves)
Tabasco sauce↗1
dash
Worcestershire sauce↗1
dash
paprika↗1
dash
salt↗1⁄4 teaspoon
(recipe calls for "to taste")
pepper↗1⁄8 teaspoon
(recipe calls for "to taste")
corn flakes1 cup
crushed
butter↗1⁄4 cup
melted

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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