Ingredients
- 4 cups water
- 3 tablespoons butter
- 3/4 teaspoon salt
- 1 cup quick-cooking grits
- 1 cup (packed) coarsely grated extra-sharp cheddar cheese
- 1/2 cup (packed) coarsely grated Monterey Jack cheese
- 1/2 cup whole milk
- 2 large eggs
Directions
- Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Bring 4 cups water, butter, and salt to boil in heavy medium saucepan. Gradually whisk in grits. Reduce heat to medium; cook until mixture thickens slightly, stirring often, about 8 minutes. Remove from heat. Add both cheeses; stir until melted. Season with pepper and more salt, if desired. Whisk milk and eggs in small bowl. Gradually whisk mixture into grits.
- Pour cheese grits into prepared dish. Bake until grits feel firm to touch in center (grits will still be soft), about 1 hour. Let stand 10 minutes and serve.
