Bring grits, chicken broth, and next 3 ingredients to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Stir in butter and cheeses until melted.
Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring constantly. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish.
Bake at 350° for 35 to 40 minutes or until golden brown and bubbly around edges. Let stand 5 minutes before serving.
This was really tasty. Brought it to work for a breakfast potluck and everyone loved it. I made it the night before, didn't bake until the next morning. I used shredded colby and monterey jack cheeses instead of the ones listed. I also sauteed 1/2 onion finely chopped in the butter. I think that really makes a difference.
Wonderful! I've been making this recipe exactly as given for special occasions over the past year or so and it's always a hit.
I do often make ahead and refrigerate - but add at least another 10 minutes to cooking time when do so.
Fantastic. Just the right creamy texture for grits. I added a few slices of crispy bacon for more flavor. It is a bit time consuming for a breakfast dish, so I may experiment with mixing the night before, refrigerating, then baking in the morning. Will definitely make again.
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