Creamy Cheese Grits
It's a Southern thing.  Once upon a time, a long time ago, I was schooled in the art of grits-making by a cook in Jackson, Mississippi.  His best advice:  use only half & half to cook your grits, not water.
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1 cup uncooked grits (not instant)
1 cup Cheddar cheese or Monterey Jack,  shredded
1 stick butter
1 tsp salt
1/2 tsp pepper
2 eggs, slightly beaten
half & half
3/4 cup milk
  1. Cook grits according to package, but substitute half & half for the water.
  2. When they're done, put the grits into a bowl and stir in the grated cheese, butter, salt, and pepper.
  3. Mix well by hand.  Let cool slightly.
  4. In a separate bowl, stir together the eggs and milk, then fold into the grits.
  5. Pour it all into a greased casserole dish and bake at 375 degrees for 60 minutes.  Leave uncovered while baking.