I think people who say they hate grits just haven’t had them prepared correctly. Basic grits are pretty simple, and you can add what you like to make them tastier. My sister experimented with this flavorful herb and garlic cheese version for a yummy twist on an old southern favorite.

　　

Ingredients

serves 12

　　1 cup 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

　　

Step 1

Preheat the oven to 350°F. Grease a 9 × 12 × 2-inch casserole dish.

　　

Step 2

Cook the grits in the boiling water with the salt until thickened, about 5 minutes. Add the garlic cheese and butter to the hot grits and stir until melted and incorporated. Beat the eggs and add the milk to the beaten eggs. Slowly stir the egg mixture into the grits. Pour the mixture into the prepared dish. Pour the melted butter over the cornflakes and stir to distribute the butter. Sprinkle the crumb mixture on top of the grits. Bake for 45 minutes.

　　

From Beth

Step 3

Even non-grits-lovers should try this recipe from my mother-in-law, Blanche Bernard.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.