3cups chicken stock (vegetable stock can be substituted)
2 1/2cupssmoked gouda cheese, grated
chopped parsley, optional
Heat oven to 350 degrees. Butter an 11x7 inch casserole dish and set aside.
In a large pot, bring water, stock, and milk to a low boil. Add in salt, pepper, garlic powder, and cayenne pepper. Stir. Slowly pour in grits. Turn heat down to low and cook for 5 minutes stirring to make sure grits do not stick. Remove pot from the stove and let cool for 8 to 10 minutes.
In a small bowl, mix together eggs and melted, cooled butter. Add the mixture along with cheese to the grits and stir to combine. Pour into the prepared dish and bake for 50 minutes until the center is set and the top is golden brown.
Remove the casserole from the oven and let sit for 10 minutes. Sprinkle with chopped parsley if desired.