Corn Casserole with Garlic

Ingredients:

• 1 cup instant corn grits
• 4.5 cups of boiling water
• 1 teaspoon of salt
• 280 g of cheese with herbs and garlic, such as Boursin
• 55 g salted butter
• 2 medium eggs
• 0.5 cups of milk
• 1 tbsp (15 g) salted butter, melted
• 1 cup crushed cornflakes

Preparation:

1. Preheat oven to 175°C. Grease a 22 x 30 x 5 cm casserole pan.
2. Cook the cornmeal in boiling salted water until thickened, about 5 minutes. Add the cheese and butter to the hot porridge and stir to evenly distribute the ingredients. Beat the eggs and add the milk to the beaten eggs. Slowly whisk the egg mixture into the cornmeal. Transfer the mixture to the prepared casserole. Pour the melted butter over the cornmeal and stir to evenly distribute. Top the casserole with the cornmeal. Bake for 45 minutes.