A delightful twist on classic cheese grits, this casserole is creamy, cheesy, and packed with flavor.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the casserole.
In a saucepan, bring 4 cups of water to a boil.
Use a lid to speed up the boiling process.
Gradually whisk in the grits and reduce the heat to low. Cook, stirring frequently, until thickened, about 5 minutes.
Stirring prevents lumps and ensures a smooth texture.
Remove the saucepan from heat and stir in the butter until melted.
Butter adds richness and enhances the flavor of the grits.
In a mixing bowl, whisk together the eggs, milk, garlic, onion, salt, and pepper.
Whisking thoroughly ensures the ingredients are well combined.
Gradually mix the egg mixture into the cooked grits.
Adding the egg mixture slowly prevents the eggs from curdling.
Stir in the shredded cheese until evenly distributed.
Cheese should melt slightly for a creamy consistency.
Pour the mixture into a greased casserole dish.
Greasing the dish prevents sticking and makes cleanup easier.
Bake uncovered for 45 minutes, stirring once halfway through.
Stirring halfway ensures even cooking and flavor distribution.
Let the casserole cool slightly before serving.
Cooling allows the casserole to set for easier serving.
