Ingredients:

• 3 cups milk
• 3 cups water
• 1 1/2 cups old-fashioned (not instant!) grits
• Pinch salt
• 1/4 cup (half a stick) unsalted butter
• 3 cups shredded cheddar cheese
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Rendezvous Memphis seasoning, divided
• 3 eggs

Instructions:

1. Heat milk and water in a large pot until boiling. Whisk in grits and turn heat to medium, whisking often until grits are smooth and creamy, about 20 minutes.
2. Remove grits from heat and immediately add butter until melted. Then, add cheese in batches and stir until melted and combined. Add Worcestershire sauce and 1 teaspoon of Rendezvous seasoning to the grits, mixing well.
3. In a small bowl, beat eggs. Add a small amount of hot grits to the eggs to temper them, stirring well. This helps the eggs reach the right temperature to fold into the grits without accidentally scrambling them!
4. Slowly add the egg mixture to the cheesy grits, stirring continuously. Pour grits into a lightly greased 2-quart baking dish. Sprinkle with remaining Rendezvous seasoning.

If cooking immediately: Preheat oven to 325F. Bake, uncovered, for 25 minutes. Let rest for 10 minutes before serving.

If cooking the next morning: Cool, then cover and refrigerate overnight. Preheat oven to 325F and remove the baking dish from the refrigerator to sit for 15 minutes. Bake, uncovered, at 325 for 1 hour. Let rest for 10 minutes before serving.