4 c. water
1/2 tsp. salt
1 c. quick cooking grits
2 c. (8 oz.) cheddar cheese, shredded
1 stick butter
1/2 c. milk
2 eggs, beaten

Bring water and salt to a boil. Stir in grits and cook until done. Remove from heat; add cheese and butter, stir until melted. Stir in milk. Add a small amount of hot grits to eggs, stir well and stir eggs into remaining grits. Pour into lightly greased 2 1/2 quart casserole. Bake at 350 degrees for 40 minutes until set. Serves 6 to 8.