Baked Garlic Cheese Grits Casserole

Ingredients

• 1 1/2 cups regular grits (not instant)
• 6 cups water
• 2 tsp kosher salt
• 6 tbsp unsalted butter, cut up
• 4 garlic cloves, minced
• 10 oz sharp cheddar cheese, grated (about 2 1/2 cups)
• 1/2 cup whole milk
• 3 large eggs
• 1 tsp coarsely ground black pepper
• 1/2 tsp cayenne pepper
• 1 tsp Worcestershire sauce
• 1/4 cup grated Parmesan cheese

Before you cook

• Heat the oven to 350°F.
• Butter a 2-quart baking dish.
• Mince the garlic.
• Grate the cheddar.
• Beat the eggs with the milk in a small bowl until uniform.

Steps

1. Bring the water and salt to a boil in a large heavy pot.
2. Rain in the grits while whisking constantly.
3. Reduce the heat to low, cover and cook 20 minutes, whisking every 5 minutes and scraping the bottom, until thick and tender.
4. Take the pot off the heat and stir in the butter and minced garlic until the butter melts.
5. Add the cheddar in three additions, stirring each one in completely.
6. Stir in the black pepper, cayenne and Worcestershire.
7. Let the grits cool for 10 minutes, until they are warm rather than hot, so the eggs will not scramble.
8. Whisk about a cup of the warm grits into the egg and milk mixture to temper it.
9. Pour the tempered eggs back into the pot and stir until the mixture is smooth and slightly loose.
10. Pour everything into the buttered baking dish and smooth the top.
11. Sprinkle the Parmesan evenly over the surface.
12. Bake 40 to 45 minutes, until the casserole is puffed at the edges, set in the center when you jiggle the dish and browned on top.
13. Rest 10 minutes before spooning it out.