As I mentioned, my good friend Melissa visited recently from Toronto. Melissa grew up in Atlanta, and we went to University of Georgia together, so we obviously had to have a Southern-themed football brunch for the Georgia-LSU game while she was here.

These cheesy grits were the first thing I put on my list.

If you’ve never had grits before, I totally understand why you wouldn’t want to try them. The name is not exactly appetizing, I know. And the first time I had grits (at Waffle House), they were not good at all, despite what my sorority little sis told me. This is different, though.

This is not mushy, runny or bland — it’s full of cheese, butter and a little garlic, with corn flakes on top for texture.

Amazing, right?

I was kind of scared of grits after that whole Waffle House experience, but when my mother-in-law made them, I figured I had to try at least a little. Plus, grits are just ground corn. How bad could they be with cheese involved?

Needless to say, I am a fan of this variation on grits, and I think you will be too.

Cheesy grits casserole (Adapted from my mother-in-law, serves 9-12)
2 cups cornflakes
4 1/2 cups water
1 teaspoon salt
1 cup grits (not instant!)
1/2 cup (1 stick) unsalted butter
1/2 pound shredded cheddar cheese (please don’t use the pre-shredded kind — it doesn’t melt as well and is just kind of gross)
2 cloves garlic
2 eggs
2/3 cup milk
Dash of Tabasco
Dash of paprika

Preheat oven to 350. Pour cornflakes into a large Ziploc bag and use a rolling pin or heavy object to crush the cereal. Grate the cheese, if necessary.

Bring water to a boil in a medium pot, then add salt and grits. Turn the heat down a bit (to medium-high). Stir constantly for 3-5 minutes, until the grits are cooked and the mixture seems thick, then remove from heat.

Add 1/2 cup (1 stick) of butter, cheese and minced garlic to the grits and stir.

Beat the eggs with a fork in a small bowl or measuring cup, add the milk and then add that mixture to the grits, along with a dash or two of hot sauce. Mix well.

Butter a casserole dish (2 1/2 quarts preferred — any shape is fine) and pour the grits mixture in. Sprinkle crushed cornflakes over the top of the grits. Sprinkle a little paprika or cayenne pepper over the cornflakes.

Bake for an hour, then check the casserole. The top should be browned and golden, and a toothpick inserted in the center should could out clean. If not, bake an additional 15 minutes and check again.

Allow to cool for 10-15 minutes, then cut and serve.