1 package (7 ounces) Gouda cheese
1 cup quick (NOT instant) grits
1 teaspoon salt
1 stick of butter
Pre-heat oven to 325º.
In a pan, cook quick grits in 4 cups boiling water and 1 tsp. salt.
Let boil ~3 minutes, stirring, until the grits are the consistency of
thick soup (basically, when the grits go "plop, plop, plop.").
Add 1 stick of butter and 1 package of (cut up) Gouda cheese (the cheese
should be cut into very small pieces to facilitate melting); stir until
melted. Then set pan off heat.
Put 2 eggs into a measuring cup and beat with fork. Then add milk to
cup and fill to the 1 cup mark. Pour into the pan of grits (making sure
the grits are off the heat, to avoid cooking the eggs).
Pour into buttered Pyrex® dish (I use a 9.5x13.5x2 dish).
Bake for 45 minutes