Bloody Sunrise Grits Casserole

• 4 cups boiling water
• 1 cup grits
• 1 teaspoon salt
• 1 /4 cups butter
• 1 cup pepperjack cheese (grated)
• 1 cup cheddar cheese (grated)
• 1/2 cup parmesian cheese (grated)
• 2 eggs
• 1/2 cup whole milk
• 1 cup red cherry tomatoes (sliced)
• 1/4 cup pine nuts (toasted)
• 1 tablespoon fresh cilantro (minced)

1. boil 4 cups of water in large sauce pan
2. stir in grits and salt and return water to boil
3. cover with lid, simmer over low heat for 5-7 minutes, or until thickened, stirring occasionally
4. while grits are hot, remove from heat.
5. add butter, pepperjack cheese, cheddar cheese, and parmesan cheese
6. When cheese melts, add 2 eggs and 1/2 cup of milk. Mix well.
7. Pour cheese mixture in 9x13 baking dish
8. Bake at 350 degrees for 55 minutes, or until brown.
9. Remove from oven
10. Top with sliced cherry tomatoes, toasted pine nuts, and minced fresh cilantro
11. Return to oven for two minutes
12. Let casserole set approximately five minutes before serving.

boiling water, grits, salt, butter, pepperjack cheese, cheddar cheese, parmesian cheese, eggs, milk, red cherry tomatoes, pine nuts, fresh cilantro

Taken from food52.com/recipes/14022-bloody-sunrise-grits-casserole (may not work)