Cheesy Grits Casserole

Preheat oven to 350F. Pour cornflakes into a large Ziploc bag and use a rolling pin or heavy object to crush the cereal. Set aside.

Bring water to a boil in a medium pan, then add salt and slowly add grits. Turn heat down a bit (to medium-high). Stir constantly for 3-5 minutes, then remove the pan from heat. Add 1/2 cup (1 stick) of butter, cheese and minced garlic and stir. Set aside.

In another bowl, beat eggs and add milk, then add this mixture to the grits. Add a dash or two of the hot sauce and mix well.

Butter a 2 1/2 quart casserole dish and pour the grits mixture in. Cut the remaining 2 tablespoons of butter into small pieces and use it to dot top of grits mixture, then sprinkle crushed cornflakes over the top. Sprinkle a little paprika or cayenne pepper over the cornflakes.

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

Allow to cool for 10-15 minutes, then scoop or cut into squares and serve.