Creamy Grits Casserole

1-1/4  cups		uncooked regular grits
2  cups		Swanson Chicken broth
1  cup		Better Valu Evaporated Milk
1  teaspoon		salt
1/4  teaspoon		cayenne pepper
1/2  cup		butter, cut into cubes
10  ounces		block Cabot Sharp Cheddar Cheese, shredded
4  ounces		Van Haas Gouda Cheese round, shredded
2		large eggs, lightly beatens
1  cup		Water

Tip: Click on the ingredient links to learn the nutritional information for all the Creamy Grits Casserole ingredients. The serving size for any ingredient in Creamy Grits Casserole may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Bring grits, chicken broth, evaporated milk, water, salt, and cayenne pepper to a boil in a medium saucepan over medium high heat; reduce heat to low, and simmer stirring occasionally 4 to 5 minutes or until thickened. Stir in butter and cheese until melted.
Gradually stir about 1/4 of hot grits mixture into eggs; add egg mixture to the remaining hot grits mixture, stirring constantly. Pour grits mixture into a lightly greased 3 quart baking dish.
Bake at 350 degrees for 35 to 40 minutes or until golden brown and bubbly around the edges. Let stand 5 minutes before serving.