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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This recipe, originally from the Cornerstone Inn B&B in Gatlinburg Tennessee, had a few problems. Although I liked the flavor, I wanted to tweak it a bit before posting. I have since made changes and found my version much more to my liking, perfect as an accompaniment to any southern or country breakfast. Enjoy! Ingredients:
1 cup old fashioned grits (not quick cooking) |
3 1/2 cups water |
4 tablespoons unsalted butter |
3 cloves garlic, minced |
8 ounces cream cheese, softened (may use low-fat, but not fat-free) |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
1/4 cup heavy cream |
1/2 teaspoon tabasco sauce (or more, depending on taste) |
2 eggs, lightly beaten |
Directions:
1. Preheat oven to 350°F.
2. Cook the grits in the 3 1/2 cups water for about 15 minutes, or until done, stirring frequently (adjust water amount if needed).
3. Mix in butter, garlic, and cream cheese, stirring until blended and butter melts.
4. Allow to cool a little bit.
5. Mix in salt, pepper, cream, hot sauce, and eggs (the eggs are why you don't want this hot at this point, or they will scramble on contact).
6. Place mixture into a greased square casserole dish (or you may use a 8x8 baking pan).
7. Bake at 350F for 55-60 minutes or until set and knife comes out clean.
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