(Oma J. from Betty Crocker)
2 cups milk
2 cups water
1 teaspoon salt
¼ teaspoon pepper
1 cup of hominy quick grits
1½ cups shredded Sharp Cheddar cheese (6 ounces)
¼ cup onion, chopped (or substitute onion powder, a few shakes or 1/2 teaspoon)
2 eggs, slightly beaten
1 Tablespoon butter
¼ teaspoon paprika
Heat oven to 350˚. Grease 1½ quart casserole with butter. If using fresh onion, sauté onion in butter until clear and soft, about 5 minutes.
Heat milk, water, salt, and pepper to boiling in 2 quart saucepan. Gradually add grits, stirring constantly; reduce heat. Simmer uncovered, stirring frequently, until thick, about 5 minutes. Add sautéed onions/onion powder and cheese.
Stir 1 cup of the hot mixture into eggs; stir into remaining hot mixture in saucepan.
Pour hot mixture into casserole. Dot with butter; sprinkle with paprika. Bake uncovered until set, 35 to 40 minutes. Let stand 10 minutes before serving.
