Corn and Grits Casserole

I found this in Womens' Day magazine and being the cheese grits fan that I am, had to try it. It's a keeper!

• Ready In: 45 mins
• Serves: 8

Ingredients

• 4  cups  whole milk
• 1  cup quick-cooking grits
• 1 (15 1/4ounce) can corn, drained
• 1 1⁄4 cups  shredded sharp cheddar cheese
• 6  scallions, chopped
• 1  large egg
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon fresh ground pepper

Directions

1. Heat oven to 375 degrees.
2. Lightly coat a shallow 2 quart baking dish with nonstick spray.
3. Bring milk to a gentle boil in a 3 quart saucepan; slowly whisk in grits. Reduce heat and simmer, stirring often, 5-7 minutes until thickened.
4. Remove from heat; stir in corn, 1 cup cheese, scallions, egg, salt, thyme, and pepper. Pour into prepared dish.
5. Bake, uncovered, 15 minutes. Sprinkle with remaining cheese and bake 15 minutes more until set.
6. Let stand for 10 minutes before serving.