Baked Cheese Grits
['6 cups water', '2 1/4 teaspoons salt', '2 cups yellow grits* (not quick or instant; 12 oz)', '1 stick (1/2 cup) unsalted butter', '1/2 teaspoon black pepper', '2 tablespoons chopped garlic', '1/2 lb Cheddar, coarsely grated (2 cups)', '3 large eggs', '1 cup whole milk']
Put oven rack in middle position and preheat oven to 350°F.
Bring water and 3/4 teaspoon salt to a boil in a 4-quart heavy pot.
Add grits in a slow stream, stirring constantly. Reduce heat and gently simmer, stirring frequently to avoid sticking, until very thick, about 30 minutes. (Use a long-handled spoon to avoid bubbling and popping hot grits.)
Add butter, remaining 1 1/2 teaspoons salt, pepper, garlic, and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.
Pour into an ungreased 8-inch square baking dish (2 inches deep) and bake until set and lightly browned, about 1 hour. Serve immediately.
*Available at bobsredmill.com.
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