Smoked Gouda Baked Grits Casserole

Method

1. Preheat the oven to 350 degrees F and butter a 9x13 inch (or 2-quart) baking dish.
2. In a large saucepan, bring the water, milk, and 1 teaspoon salt to a boil over medium-high heat.
3. Slowly whisk in the grits in a steady stream, whisking constantly to prevent lumps.
4. Reduce the heat to low, cover partially, and simmer, stirring often with a wooden spoon, for 8 to 10 minutes, until the grits are thick and creamy and no longer taste gritty on the tongue.
5. Remove the pot from the heat and stir in the butter until melted, then stir in the smoked gouda and parmesan until fully melted and smooth.
6. Let the mixture cool for 5 minutes, stirring occasionally, so it is warm but not scalding hot; this prevents the eggs from scrambling in the next step.
7. Whisk the beaten eggs into the warm grits mixture along with the garlic powder and pepper, stirring until fully incorporated.
8. Taste and add more salt if needed, keeping in mind the cheese already adds saltiness.
9. Pour the mixture into the prepared baking dish and spread into an even layer.
10. Bake uncovered for 35 to 40 minutes, until the top is golden brown, slightly puffed, and the center jiggles only slightly when the dish is gently shaken.
11. Let the casserole rest for 10 minutes before serving; it will continue to set as it cools slightly and is easier to cut into neat portions.