Active Time

　　15 min

　　Total Time

　　1 3/4 hr

　　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.

　　

Ingredients

Makes 8 servings

　　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

　　

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.