Ingredients

• 6 cups water
• 2 1/4 teaspoons salt
• 2 cups yellow grits* (not quick or instant; 12 oz)
• 1 stick (1/2 cup) unsalted butter
• 1/2 teaspoon black pepper
• 2 tablespoons chopped garlic
• 1/2 lb Cheddar, coarsely grated (2 cups)
• 3 large eggs
• 1 cup whole milk

Instructions

1. Put oven rack in middle position and preheat oven to 350°F.
2. Bring water and 3/4 teaspoon salt to a boil in a 4-quart heavy pot.
3. Add grits in a slow stream, stirring constantly. Reduce heat and gently simmer, stirring frequently to avoid sticking, until very thick, about 30 minutes. (Use a long-handled spoon to avoid bubbling and popping hot grits.)
4. Add butter, remaining 1 1/2 teaspoons salt, pepper, garlic, and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.
5. Pour into an ungreased 8-inch square baking dish (2 inches deep) and bake until set and lightly browned, about 1 hour. Serve immediately.
6. *Available at bobsredmill.com.