Twice-Baked Cheese Grits

The best cheese grits I have ever had, courtesy of my mom's recipe box. Bake it the night before and re-bake it in the morning. You can make this the morning, of, but I recommend you follow it as written to get the same consistency.

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 6  cups water
• 2 1⁄2 teaspoons salt
• 1 1⁄2 cups grits (not instant)
• 1⁄2 cup butter
• 3  eggs, beaten
• 1  lb medium cheddar or 1  lb sharp cheddar cheese, shredded and divided

Directions

1. Preheat oven to 350°F.
2. Bring water to a boil in a saucepan; add salt and grits.
3. Cook according to the package directions, for the minimum time recommended.
4. Remove from heat.
5. Stir in remaining ingredients except for 1/4 cup of cheese.
6. Pour into buttered 2 quart baking dish (I use a 9-inch fluted Pyrex dish with 2" sides) and top with remaining cheese.
7. Bake at 350°F for 1 hour.
8. Let cool, then refrigerate, covered with foil.
9. The next morning, bake at 350°F for 30 minutes.
10. If making the morning of, bake for a full 1 hour 15 minutes.