2 c. water
1 tsp. salt
3/4 c. quick cooking grits
6 tbsp. butter
3 eggs
3/4 c. milk
1/2 c. shredded Cheddar cheese (2 oz.)

In saucepan, combine water and salt; bring to full boil. Gradually add grits to boiling water, stirring constantly. Return to boil; reduce heat and simmer, uncovered, 2 to 5 minutes, stirring constantly, until very thick. Stir in butter; set aside.

In small mixer bowl, beat eggs on high speed of electric mixer until thick and lemon colored, 5 to 6 minutes. Combine cooked grits, milk and 1/4 cup of the cheese. Carefully fold eggs into grits mixture. Turn into a 1 1/2-quart casserole or souffle dish.

Bake, uncovered, in 350°F oven 40 to 45 minutes or until nearly set in center. Sprinkle with remaining cheese; let stand 5 minutes.

Makes about 6 servings.