|6 cups water||6 tablespoons (3/4 stick) unsalted butter, divided|
|1 teaspoon salt||3 eggs|
|2 cups regular grits (not instant)||1/2 cup milk|
|1 pound sharp cheddar cheese, grated||1 cup crushed cornflakes (see NOTE)|
|2 garlic cloves, peeled and minced|
Preheat oven to 350 degrees and generously butter a round 3-quart baking dish.
In a large saucepan, bring water and salt to a boil and slowly whisk in grits. Reduce heat and simmer until thickened, about 10 minutes, stirring occasionally.
Add the cheddar, garlic and 3 tablespoons of the butter, stirring until melted.
In a small bowl, lightly beat eggs with the milk, then whisk in some of the hot grits. Pour the egg mixture into the saucepan and stir to combine with remaining grits.
Scrape mixture into baking dish, sprinkle with cornflakes and dot with remaining butter. Bake for 45 minutes, or until set and golden brown on top Note: You can skip the cornflakes if you like, though my family never would.
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