Baked Polenta or Cheddar Grits -- depending on your origin

I first made these grits when tweaking recipes for a coffee shop in Detroit, MI. Naturally we called them Cheddar Grits and served them with a side of or topped with country ham. But at home with my Italian brother-in-law we call it baked polenta. It tastes the same, although polenta makes it sound classier.

Speaking of being classy, the nice thing about this recipe is you can make it with the cheapest grits, pre-shredded cheddar, butter and eggs or the fancy organic, stone milled "polenta", sharp white cheddar, organic eggs and farmhouse butter - and it will taste great either way. It depends on your tastes. I like sharp white cheddar. If you are a fan of typical grilled cheese (white bread, Kraft singles) you might like shredded yellow cheddar better. Versatility is a virtue.
The picture doesn't do them justice. Creamy yet firm, salty yet deep, a bit peppery and all around finger- (or spoon-) licking good, these grits/polenta are delicious hot, at room temperature, or even cooled and reheated by frying them into a sort of polenta pancake. Great as a breakfast dish, a side dish to just about any food, or a base for sauce or roasted veggies. But they are seriously awesome scooped into a bowl and eaten just by themselves, whenever.

Cheddar Grits / Polenta
6 cups water
1 1/2 cups grits or polenta (I use Bob's Red Mill)
3 eggs, lightly beaten
2-4 cloves garlic (depending on how much you like garlic)
1/4 cup butter
1 lb cheddar cheese, shredded (I use a mix of sharp and mild white)
salt and pepper

Preheat the oven to 350 and butter a 9 x 13 casserole dish.

Bring six cups of water to a boil. Add the grits all at once. Turn the heat to medium and cook, stirring constantly, for about 10 minutes or until the grits are almost done. They will lose their raw corn flavor and become very thick. Add the eggs, garlic and butter and cook for another few minutes until the grits develop a garlicky flavor. The grits should taste ready to eat with the exception of seasoning. Add the cheese and season with salt and plenty of pepper. Pour the grits into the casserole. Bake for 1 hour until the top is browned and the grits are set. Let cool for a few minutes before serving.