Adapted from foodnetwork.com
cup quick-cooking grits
cups boiling water
ounces herb-and-garlic cheese, such as Boursin
cup (½ stick) salted butter
tablespoon salted butter, melted
cup crushed cornflakes (just crush with hands)
Preheat the oven to 350 degrees F. Grease a 9-by-12-by-2-inch casserole dish. Cook the grits in the boiling water with the salt until thickened, about 5 minutes. Add the 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.