At the heart of this casserole is corn porridge, which in the USA is called grits (English grits). Just like polenta or mamalyga, grits served with any meat or vegetable dishes. And in the form casserole porridge will become even tastier and more presentable. AT boiled corn grits stir in the cheese with garlic and herbs and beat eggs with milk, put in a casserole and cover with corn flakes in butter. After baking you will get very delicate, almost creamy corn porridge under appetizing crispy корочкой. 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 8-10 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. instant corn grits
- 4.5 tbsp. boiling water
- 1 tsp salt
- 280 gr cheese with herbs and garlic, for example, Boursin
- 55 gr. salted butter
- 2 medium eggs
- 0.5 tbsp. milk
- 1 tbsp. l (15 gr.) Salted butter, melted
- 1 tbsp. crushed corn flakes
Recipes with similar ingredients: corn grits, cheese, butter creamy, eggs, milk, cornflakes
Recipe preparation:
- Preheat the oven to 175 ° C. Oil casserole size 22 x 30 x 5 cm.
- In boiling salted water, cook the corn grits until porridge will not thicken, about 5 minutes. Add cheese and butter to hot porridge and stir to evenly distribute Ingredients. Beat the eggs and add milk to the beaten eggs. Slowly stir the egg mixture into the corn porridge. Shift the mixture to the prepared cashier. Pour melted butter onto Cornflakes and mix to distribute evenly. Flake the casserole. Bake for 45 minutes.
