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1
Position a rack in the center of the oven, and preheat to 325.
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2
Lightly butter a 7- by 11-inch baking dish.
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3
Heat the butter in a small saucepan.
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4
Add the onion and garlic.
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5
Cover, and cook over medium-low heat, stirring occasionally, until softened, about 6 minutes; set aside.
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6
Meanwhile, bring the water and salt to a boil over high heat.
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7
Gradually whisk in the grits, and reduce the heat to low.
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8
Cover, and cook, stirring often to discourage scorching, for 20 minutes.
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9
Stir in 1/2 cup of the evaporated milk, cover, and cook, stirring often, until quite thick, about 15 minutes.
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10
Transfer the grits to a medium bowl.
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11
Whisk in the remaining 1/2 cup evaporated milk and the pepper.
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12
Whisk in the eggs one at a time, beating well after each addition.
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13
Stir in 1 cup of the Cheddar cheese.
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14
Spread the mixture evenly in the prepared dish.
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15
Bake until the casserole is set and the top is lightly browned, about 50 minutes.
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16
Sprinkle the top with the remaining 1/2 cup cheese, return the dish to the oven, and bake until the cheese has melted, about 5 minutes.
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17
Let stand 5 minutes before serving.
