Garlic Cheese Grits Casserole

Reprinted via NPR from Miss Mary Bobo's Board House Cookbook, by Pat Mitchamore, recipes edited by Lynne Tolley (Rutledge Hill Press).

4 cups water
1 teaspoon garlic powder (or more to taste)
1 teaspoon salt
¼ teaspoon pepper
1 cup quick-cooking grits
2 tablespoons butter or margarine
1 ½ cups grated white cheddar or other processed cheese, divided
4 eggs, beaten
½ cup milk

In a large saucepan bring the water to a boil. Add the garlic powder, salt and pepper. Gradually stir in the grits. Lower the heat and simmer, stirring occasionally, for 5 minutes. Remove the pan from the heat and stir in the butter and 1 cup of cheese until melted. In a small bowl mix the eggs with the milk. Stir the mixture into the grits. Pour the grits into a greased 2-quart casserole dish. Sprinkle with the remaining cheese. Bake at 350° for 1 hour.
Serves 6.