Grits are a favorite dish throughout the American South, where they were eaten by Native Americans long before the colonists arrived. They can be cooked plain and served by the spoonful straight from the pot, eaten with any number of toppings (like pasta), or enriched with butter, onions, garlic, and cheese and baked in a casserole, as they are here.
Bring to a boil in a large saucepan:
5 cups water
Meanwhile, melt in a small skillet over medium heat:
4 tablespoons butter
Add and cook, stirring, until translucent, about 5 minutes:
1/2 cup chopped onions
Stir in and cook for 1 minute more:
1 clove garlic, finely minced
Remove from the heat. Stir into the boiling water:
1 cup grits
1 teaspoon salt
Cover and cook, stirring occasionally, over low heat until thickened, about 20 minutes.
Preheat the oven to 350°F. Butter a 2-quart casserole or soufflé dish.
Add the onion mixture to the grits along with:
2 cups grated Cheddar cheese
Whisk together until blended:
1/2 cup milk
2 large eggs
1/4 teaspoon ground red pepper
Gradually stir into the grits. Transfer to the casserole. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes.
