1/2 C Milk
3 Eggs
1 # Shredded sharp cheddar or swiss
2 tbsp Freshly grated parmesan cheese
8 tbsp Unsalted butter cut into pieces
2 med. Garlic cloves, minced
1/4 tsp Pepper
1 tbsp Fresh chives or green onion tops
4 C Water
1 tsp Salt
1 C Quick cook hominy grits
1 tsp Butter
Preheat oven to 325. In a bowl mix together milk and eggs; add cheese's, unsalted butter, garlic, pepper, and chives. Set aside.
Bring water and salt to boil; add grits and return to boil. Lower heat to medium and continue cooking stirring often until grits are thickend ( about 5 minutes). Water will be all absorbed. Immediately take off heat and add cheese mixture.
Note: Grits can be prepared up to this point a few days ahead. Cover and refrigerate.
Grease a 2 quart casserole or souffle dish with one teaspoon of butter. Dish up grits and smooth into dish. Bake for about 1 hour or until knife comes out clean. You can leave them in the oven with the heat turned off for about 10 minutes.
Serves 8