Garlic Cheese Grits Casserole

from The New Southern Cook

4 tablespoons (½ stick) unsalted butter
¾ cup whole-grain grits
3 cups water
½ teaspoon salt
1 cup grated cheddar cheese
½ cup grated Parmesan cheese
½ cup milk
2 beaten eggs
1 garlic clove, minced
¼ teaspooon cayenne

Use a little of the butter to grease a 1½ quart casserole dish with tall sides. Preheat the oven to 350°. Put the rest of the butter, the grits, the water, and the salt in a heavy-bottomed saucepan and bring to a boil over medium high heat, stirring occasionally so that the grits do not stick to the bottom of the pan. Continue to cook the grits until most of the water is absorbed, stirring often, about 10 minutes.

Add the remaining ingredients and stir until the cheese is melted. Turn out into the greased pan and bake in the preheated oven until a knife poked in the center comes out clean, about 50 minutes to 1 hour. Serve immediately.

Serves 4.