Cheese Grits

We returned to this recipe, years after we had first discovered it, because Phil was committed to bringing something to an office breakfast. It turned out to be a poor choice for the occasion, but only because of the timing issues involved in getting something to the office and bringing it back up to a serving temperature. The results are much better if you are taking the grits directly from the oven to the table.

We want to stress that you should avoid "instant" or "1 minute" grits. Whether you're using "regular" or "quick" ("5 minute") grits, read the directions on the box to estimate the cooking time.

1. Melt the butter in a small skillet. Add the onions, and cook them for about 5 minutes. Add the garlic, and cook it for another minute. Set them aside.
   
   
2. Meanwhile, bring the water to a boil in a saucepan. Add the grits and salt, and cook according to the package directions.
   
   
3. Preheat oven to 350^o. Butter a 2-quart casserole. Fold the onions into the grits. Add the cheese. Whisk together the milk, eggs, and red pepper flakes. Fold them into the grits.
   
   
4. Transfer the mixture to the casserole. Bake for 50-60 minutes, until a toothpike in the center comes out clean.

4 servings   

Source: Joy of Cooking