The grits mixture will almost fill the entire baking dish and will puff up when baking, but don't worry — it won't overflow. Also, switching sides, these grits can take the place of mashed potatoes anytime.
Recipe information
Total Time
1 3/4 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F.
Step 2
Bring water and 3/4 teaspoon salt to a boil in a 4-quart heavy pot.
Step 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.)
Step 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.
Step 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.
Step 6
*Available at bobsredmill.com.
Recipe notes
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