| | Directions | | Heat over to 350°F. Spray 2 quart casserole with non-stick cooking spray. Combine water and salt in large saucepan. Bring to a boil. Gradually stir in the grits. Reduce heat to low, cover and cook 7 to 9 minutes or until thickened, stirring occasionally. Remove from heat. Add 1 1/4 C. cheese and butter, stir until melted. Add milk, eggs and pepper, mix well. Pour mixture into prepared casserole. Sprinkle with remaining 1/4 cup cheese. Bake 40 to 50 minutes or until set and golden brown. Let stand 10 minutes before serving. |
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| Ingredients | | - |  | Non-stick cooking spray |
| - | | 3 cups water |
| - | | 3/4 teaspoon salt |
| - | | 1 cup quick grits |
| - | | 1 1/2 cups shredded sharp cheddar cheese, divided |
| - | | 1/2 cup butter |
| - | | 1/3 cup milk |
| - | | 3 eggs, beaten (large) |
| - | | 1/4 teaspoon ground red pepper |
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