This recipe came from my mother, who told me she got it from my grandmother in the 1950’s and it came from some unknown women’s magazine of the time.
The star of many a family dinner…church dinner… office party… and many a volunteer fire departments potluck. It was a staple side dish in our family for decades and I continue making it on holidays and special occasions.
You will need:
A 2-quart Pyrex dish (shape does not matter)
4 cups of water
1 cup of Quaker Quick Grits
1 stick of margarine
1 16 ounce jar of Cheez-Whiz
2 cups crushed cornflakes (for the crust)
2 large eggs
Jar of minced garlic
First, spray the Pyrex down with cooking spray really well.
Second, make the crust by laying out the corn flakes on a paper plate or paper towels. Use a rolling pin and crush up the cornflakes into fine tiny bits. You’ll need two level cups full so it takes a surprising amount of cornflakes.
Put the two eggs in a measuring cup and stir them up, then add enough milk to make 2/3 cup of liquid.
Boil 4 cups of water. Add the margarine first helps if you cut it into pieces. Add the grits, cheese whiz, and egg/milk mixture.
Using a 1/4-teaspoon measuring spoon ladle off some juice from the top of the garlic jar. If you really like garlic add more to taste but 1/4 teaspoon is about right for me. Try not to get the pieces of garlic just the juice. Add this into the pot and then reduce the heat down to medium-low heat and stir constantly for about 5 minutes.
Pour the mixture into the Pyrex bowl. Sprinkle the crushed cornflakes on top evenly to make the crust.
Bake at 350 degrees for 1 hour, 15 minutes. It will come out of the oven very soupy and liquid, as it cools it will thicken up. Let stand at least 10 minutes before serving.
By the way, if you really really like garlic you can add the garlic to the jar of Cheez Whiz, stir it up real good then put in the refrigerator overnight to “marry” the flavors. A new twist is to add tiny baby shrimp for a shrimp and grits casserole.