Q1: What is the absolute, number one secret to a creamy, not scrambled, baked grits casserole?

The secret is to temper your eggs. By slowly adding a little bit of the hot grits to your whisked eggs before you add the eggs to the main pot, you are gently raising their temperature. This is the foolproof key that will prevent your eggs from scrambling and will guarantee a perfectly smooth and custardy final texture

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, this is an ideal make-ahead side dish. You can fully assemble the unbaked casserole up to two days in advance. When you are ready for your dinner, you can simply pop it in the oven to bake.

Q3: Can I use regular, stone-ground grits instead of quick-cooking grits?

You can, but you will need to adjust the recipe and the cooking time significantly. Regular grits take much longer to cook on the stovetop (around 20-25 minutes). Be sure to follow the package directions for your specific brand of grits for the correct liquid-to-grit ratio and cooking time.

Q4: Can I use a different kind of cheese?

Yes! If you can't find an herb-and-garlic spreadable cheese, you can substitute it with about 8 ounces of softened cream cheese and add 1-2 cloves of freshly minced garlic and about 2 tablespoons of finely chopped fresh herbs, like chives, parsley, and thyme.

Q5: Can I add any other mix-ins to this casserole?

Of course! This recipe is a wonderful base for all sorts of delicious additions. About 1 cup of your favorite shredded cheese (like a sharp cheddar or a pepper jack), some crumbled, cooked bacon or sausage, or some diced jalapeños would all be fantastic.

Creamy Garlic Grits Casserole (An Easy, Cheesy Side Dish!)

An easy and savory recipe for a creamy Garlic Grits Casserole. This comforting side dish features quick-cooking grits that are enriched with an herb-and-garlic cheese spread (like Boursin), butter, and eggs to create a rich, custard-like base. The casserole is topped with a crunchy layer of buttered, crushed cornflakes and then baked until set and golden brown on top, making it a perfect accompaniment for brunch or a holiday meal.

Author: Grace

Ingredients

1 cup quick-cooking grits
4 1/2 cups boiling water
1 teaspoon salt
10 ounces herb-and-garlic cheese, such as Boursin
1/4 cup (1/2 stick) salted butter
2 medium eggs
1/2 cup milk
1 tablespoon salted butter, melted
1 cup crushed cornflakes

Instructions

Preheat the oven to 350°F. Grease a 9x12x2-inch casserole dish.
In a saucepan, cook the grits in the boiling water with the salt for about 5 minutes, until thickened.
Remove the grits from the heat. Add the herb-and-garlic cheese and the 1/4 cup of butter to the hot grits and stir until they are melted and fully incorporated.
In a separate small bowl, beat the eggs and then whisk in the milk.
Slowly stir the egg and milk mixture into the grits until well combined.
Pour the grits mixture into the prepared casserole dish.
In a small bowl, toss the crushed cornflakes with the 1 tablespoon of melted butter.
Sprinkle the buttered cornflake mixture evenly over the top of the grits.
Bake for 45 minutes, until the casserole is set and the topping is golden brown.

Notes

This is a very simple side dish that uses convenient, quick-cooking grits as its base.
The creaminess and savory flavor come primarily from the Boursin-style cheese, which is a key ingredient.
Tempering the eggs by adding milk to them before slowly stirring them into the hot grits helps to prevent the eggs from scrambling.
This casserole is a classic Southern-style side dish.

Find it online: https://www.eatswithsoul.com/creamy-garlic-grits-casserole/