This recipe comes from my grandmother and is a family favorite. We always make it with turkey, ham and BBQ. Typically, I make this the night before and store in the refrigerator until time to bake. Complete all the steps except the baking process if you want to prepare in advance.
4 cups milk
1 cup grits or polenta
1/2 tsp paprika
pinch of salt
1/2 tsp garlic powder
1 stick butter, cut into pieces
2 eggs, lightly beaten
1 cup grated cheddar cheese
Preheat oven to 350 degrees.
Lightly butter a casserole with at least a 6-cup capacity or use single-serving ramekins.
Heat 3-1/2 cups milk to just below the boiling point. Add grits, paprika, garlic and salt. Stir constantly over medium heat until the grits absorb the milk and the mixture thickens about 5 minutes. Continue cooking over low heat, stirring almost constantly, until grits lose their raw flavor, about 20-25 minutes. Add butter and stir until it is melted and blended. Mix eggs with remaining 1/2 cup milk. Add egg mixture and cheese to grits, stirring until well blended. Pour grits into a casserole dish or ramekins. Bake at 350 degrees until mixture sets and the top is lightly browned 50-60 minutes.