Ingredients

serves 8 to 10

　　3/4 cup (1 1/2 sticks) unsalted butter, plus more for the baking dish

　　3 cups water

　　1 1/2 cups quick-cooking grits

　　1 pound sharp Cheddar cheese, grated

　　1 teaspoon coarse salt

　　1/2 teaspoon freshly ground pepper

　　1/2 teaspoon garlic powder

　　1/2 teaspoon hot pepper sauce, such as Tabasco (optional)

　　3 large eggs, lightly beaten

　　

Step 1

Preheat the oven to 325°F. Butter an 8-inch-square baking dish. Bring the water to a boil in a medium saucepan, and stir in the grits. Reduce heat. Cover; simmer 2 minutes, stirring occasionally.

　　

Step 2

Add the cheese, butter, salt, pepper, garlic powder, and hot pepper sauce, if using. Stir until the cheese has completely melted, and stir in the eggs until well combined.

　　

Step 3

Pour mixture into the prepared pan. Bake until creamy inside and golden on the top, about 1 hour. Let cool slightly on a wire rack before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.