1 1/4 cups uncooked regular grits (I used quick grits; DO NOT use instant! They're awful.)
2 cups chicken broth (I make my own broth & store in the freezer; canned is ok, too. Water will do in a pinch.)
2 cups milk
1 teaspoon salt
1 teaspoon ground red pepper
1/2 cup salted butter, cut into cubes
1 (10-oz.) block sharp White Cheddar cheese, grated
1 (4-oz.) smoked Gouda cheese round, grated
2 large eggs, lightly beaten
1. Bring grits, chicken broth, milk, salt and red pepper flakes to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Be careful not to let the grits scorch! Turn off burner.
2. Stir in butter and cheeses until melted.
2. Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring constantly. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish. (This egg-mixing step (called "tempering") is important; it keeps you from having scrambled eggs in your grits!) 3. Bake at 350° for 35 to 40 minutes or until golden brown and bubbly around edges. Let stand 5 minutes before serving.