1/4 cup butter (1/2 stick)
1/2 cup chopped onion
1 garlic clove, minced
1 1/4 cups quick grits (or 1 cup old fashioned)
4 3/4 cups (or 5 cups if using old fashioned) chicken stock
1 teaspoon salt
2 cups grated Vermont cheddar
1/2 cup milk
2 eggs, beaten
1/4 teaspoon cayenne pepper
Melt butter in large saucepan. Cook onion until softened, about 5 minutes. Add garlic and cook, stirring constantly, for about 1 minute. Add chicken broth and bring to a boil. Stir in grits and salt. Cover and reduce heat to simmer, stirring occasionally. Cook 8-10 minutes for quick grits, 20-30 minutes for old-fashioned. Consistency should be roughly like runny oatmeal. Remove from heat.
Preheat oven to 350 degrees. Butter 2 quart souffle dish. Add cheese, stirring until melted and blended. In a small bowl, whisk together milk, eggs, and cayenne. Stir gradually into grits. Transfer grits to souffle dish and smooth the top. Bake 50-60 minutes; toothpick inserted in center should come out clean. Let cool at least 10 minutes before serving.
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