Kiss My Grits Casserole

• 3 cups water
• 2 cups milk
• 1 envelope knorr leek soup mix
• 1 1/4 cups quick-cooking grits
• 1/2 cup butter
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 1 cup shredded sharp cheddar cheese

1. Spray a 1 1/2 quart baking dish with nonstick cooking spray; set aside.
2. In a large saucepan, bring water and milk to a boil.
3. Add in the soup mix and whisk until blended.
4. Using a wooden spoon, slowly stir in grits; continue stirring until the consistency is smooth.
5. Cook and stir grits for 5 minutes or until they are thick and creamy.
6. Take saucepan from heat.
7. In a small saucepan or skillet, melt butter over medium heat.
8. Saute/stir onion and garlic for 3-5 minutes or until they are softened.
9. Add onion-garlic mixture to grits; stir to combine.
10. Add eggs and cheese to grits; stir to combine.
11. Transfer mixture to baking dish.
12. Bake in a 350u0b0 oven for about 1 hour or until set.

water, milk, quickcooking grits, butter, onion, garlic, eggs, cheddar cheese

Taken from www.food.com/recipe/kiss-my-grits-casserole-97512 (may not work)