baked cheese grits

part 2 of the fab southern meal i made the other night and didn't take pictures of :(
we had this with crab cakes, but eric made those at work so i don't have the recipe.

baked cheese grits

The grits mixture will almost fill the entire baking dish and will puff up when baking, but don't worry — it won't overflow. Also, switching sides, these grits can take the place of mashed potatoes anytime.
Yield: Makes 8 servings
Active Time: 15 min
Total Time: 1 3/4 hr
ingredients
1/2 onion chopped
6 cups water
2 1/4 teaspoons salt
2 cups yellow grits* (not quick or instant; 12 oz)
1 stick (1/2 cup) unsalted butter
1/2 teaspoon black pepper
2 tablespoons chopped garlic
3/4 lb Cheddar, coarsely grated (2 cups)
3 large eggs
1 cup whole milk
1.5 cups corn
preparation

Put oven rack in middle position and preheat oven to 350°F.

saute onion in some butter in saute pan until tender and golden.

Bring water and 3/4 teaspoon salt to a boil in a 4-quart heavy pot.

Add grits in a slow stream, stirring constantly. Reduce heat and gently simmer, stirring frequently to avoid sticking, until very thick, about 30 minutes. (Use a long-handled spoon to avoid bubbling and popping hot grits.)

Add butter, remaining 1 1/2 teaspoons salt, pepper, garlic, sauteed onion, corn and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.

Pour into an ungreased 8-inch square baking dish (2 inches deep) and bake until set and lightly browned, about 1 hour. Serve immediately.