Recipe information
Yield
6 Servings
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
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.