Cook the Grits: In a medium saucepan, bring 2 cups of milk to a simmer over medium heat. Slowly stir in the grits, reduce the heat to low, and cook for about 20 minutes, stirring occasionally, until the grits are soft and thickened. If the mixture becomes too thick, add a little more milk to achieve a creamy consistency.
Prep the Vegetables: While the grits cook, melt 2 tablespoons of butter in a pan over medium heat. Sauté the chopped onion and garlic until fragrant and soft, about 5 minutes.
Combine Ingredients: Remove the grits from the heat and stir in the sautéed onion and garlic mixture. Add the remaining butter, shredded cheddar cheese, salt, black pepper, paprika, and cayenne pepper (if using). Mix well until the cheese is melted and the grits are creamy.
Add Eggs: Let the grits cool for a few minutes. In a small bowl, whisk the eggs and then stir them into the grits mixture until well combined.
cheese for an extra cheesy crust (optional).
Bake in the Oven: Preheat the oven to 350°F (175°C) and bake the casserole for 30-40 minutes, or until the top is golden brown and slightly crisp.
Serve: Let the casserole cool for a few minutes before serving. It can be enjoyed as a side dish or a main course!