Prep 10 mins
Cook 1 hr 15 mins
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!
- 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
- Preheat oven to 350°F.
- Cook the grits in the 3 1/2 cups water for about 15 minutes, or until done, stirring frequently (adjust water amount if needed).
- Mix in butter, garlic, and cream cheese, stirring until blended and butter melts.
- Allow to cool a little bit.
- 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).
- Place mixture into a greased square casserole dish (or you may use a 8x8 baking pan).
- Bake at 350F for 55-60 minutes or until set and knife comes out clean.
This was an easy recipe to prepare and uses ingredients I always keep on hand. It had a nice creamy texture and was a very flavorful sidedish. I served them with scrambled eggs and toast. Thanks for sharing your recipe Sue!
Good recipe. I was really surprised at the texture of this dish. It was very similar to garlic mashed potatoes. I pretty much followed the directions as written. Will make these again.