Mexican Grits Casserole

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F).

   Ca. 5 min.

2. 2

   Grease a 9x13 inch (23x33 cm) casserole dish with butter.

   Ca. 1 min.

3. 3

   In a medium saucepan, bring the water and salt to a rolling boil.

   Ca. 5 min.

4. 4

   Slowly whisk in the grits to prevent lumps from forming.

   Ca. 1 min.

5. 5

   Reduce the heat to low, cover the saucepan, and simmer for 10 minutes, stirring occasionally, until the grits are thick.

   Ca. 10 min.

   Kokkens note: Stirring prevents the grits from sticking to the bottom of the pan.

6. 6

   Remove the cooked grits from the heat and set them aside to cool for about 30 minutes.

   Ca. 30 min.

   Kokkens note: Cooling the grits slightly prevents the cheese from melting immediately and ensures a more even mixture.

7. 7

   In a large mixing bowl, combine the cooled grits with the cream of chicken soup, mayonnaise, Worcestershire sauce, and garlic salt.

   Ca. 2 min.

8. 8

   Stir everything together until it is thoroughly combined.

   Ca. 1 min.

9. 9

   Gently fold in the drained green chiles, sliced black olives, crumbled bacon, and both the shredded cheddar and grated parmesan cheeses.

   Ca. 2 min.

10. 10

    Pour the final mixture into your prepared casserole dish and spread it into an even layer.

    Ca. 1 min.

11. 11

    Bake uncovered in the preheated oven for 1 hour, or until the top is golden brown and the center is set.

    Ca. 1 t.

12. 12

    Remove the casserole from the oven and let it rest on a cooling rack for at least 20 minutes before serving.

    Ca. 20 min.

    Kokkens note: Resting allows the casserole to firm up, making it much easier to slice and serve.