Recipe information
Yield
serves 6
Ingredients
4 cups water
1 1/2 teaspoons salt
1 cup uncooked grits
2 eggs, beaten
8 tablespoons (1 stick) butter
1 1/2 cups grated Monterey Jack and Cheddar cheese (combined)
2 cloves garlic, crushed
Dash of cayenne pepper
Preparation
Preheat oven to 350 degrees. Bring water and salt to a boil. Add grits to boiling water, stirring constantly for a minute. Cover and cook, stirring occasionally, until grits are thick and creamy. Temper eggs with a small amount of hot cooked grits, then add back to remaining grits. Combine remaining ingredients with grits and pour into a 2-quart casserole dish. Bake for 45 minutes. Top with additional cheese, if desired.
