1 1/2 c. uncooked regular grits
1/2 c. butter
2 c. shredded med. sharp Cheddar cheese
1 c. shredded Swiss cheese
1 tbsp. Worcestershire sauce
1 1/2 tsp. paprika, divided
3 eggs, beaten
Cooked crumbled bacon (optional)

Bring 6 cups water and 1 teaspoon salt to a boil in a large saucepan, gradually add grits, stirring constantly. Reduce heat, cover and cook 10 minutes. Add butter and Swiss and Cheddar cheeses, stirring until melted. Add Worcestershire sauce and 1 teaspoon paprika, mixing well. Add a small amount of hot grits to eggs, stirring well; gradually stir egg mixture into remaining grits.

Pour grits into a lightly greased 2 quart baking dish. Sprinkle with 1/2 teaspoon paprika, cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking; garnish with crumbled bacon. Bake, uncovered at 325 degrees for 1 hour. About 8 servings.