Creamy Cheesy Grits

• 1 qt. (4 cups) water
• 1 cup quick-cooking grits
• 1 pkg. (8 oz.) KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA, divided
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cut into 1/2-inch cubes
• 2 Tbsp. butter
• 1/2 tsp. garlic powder
• 1/4 tsp. ground red pepper (cayenne)
• 2 eggs

1. Heat oven to 350F.
2. Bring water to boil in medium saucepan on medium-high heat.
3. Gradually stir in grits until blended; cook on low heat 5 min., stirring occasionally.
4. Remove from heat.
5. Add 1/2 cup shredded cheese, Neufchatel, butter, garlic powder and red pepper; stir until cheeses are completely melted.
6. Whisk eggs in small bowl until blended; stir in small amount of hot grits mixture until blended.
7. Gradually add egg mixture to remaining hot grits mixture, stirring constantly until blended.
8. Pour into 8-inch square baking dish sprayed with cooking spray.
9. Bake 30 min.
10. ; sprinkle with remaining shredded cheese.
11. Bake 10 min.
12. Let stand 10 min.
13. before serving.

water, grits, pepper, cheese, butter, garlic powder, ground red pepper, eggs

Taken from www.kraftrecipes.com/recipes/creamy-cheesy-grits-129743.aspx (may not work)