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

　　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.

　　Paula Deen's Kitchen Classics