Linda's Overnight Cheesy Grits Casserole

• 4 cups water
• 1 teaspoon salt
• 1 cup stone-ground grits
• 1 stick (1/2 cup) unsalted butter
• 8 ounces cream cheese, softened
• 2 cups sharp cheddar cheese, grated
• 2 large eggs, beaten
• 1 cup whole milk
• 0.5 teaspoon black pepper
• hot sauce (optional, for serving)

1. 1

   In a large saucepan, bring the water and salt to a rolling boil. Slowly whisk in the grits. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally to keep it from sticking, until the grits are thick and most of the water is absorbed. You want them creamy, not soupy. Don't skip the stirring, or you'll have a lumpy mess.

2. 2

   Remove the grits from the heat. Stir in the butter and cream cheese until they are completely melted and smooth. This is where the magic happens, giving it that luxurious texture.

3. 3

   Add the grated cheddar cheese, beaten eggs, milk, and black pepper to the grits. Stir well until everything is combined and the cheese is starting to melt into the hot mixture. You want it evenly distributed, not clumpy.

4. 4

   Pour the mixture into a greased 9x13 inch baking dish. Cover tightly with plastic wrap and refrigerate overnight. This resting time lets all those flavors really get to know each other.

5. 5

   The next morning, preheat your oven to 325°F (160°C). Remove the casserole from the fridge and let it sit on the counter for about 20-30 minutes while the oven heats up. This helps it bake more evenly.

6. 6

   Bake for 45-55 minutes, uncovered, until the edges are golden brown and the center is set. When you gently shake the dish, it should jiggle slightly but not be liquid in the middle. If it looks too wet, give it another 5-10 minutes. Watch out for overbaking, or it'll dry out.

7. 7

   Let the casserole rest for 10-15 minutes before serving. This makes it easier to scoop and helps it hold its shape. A little bit of hot sauce is a must for the grown-ups, in my opinion.

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