Creamy Grits Casserole

This one has not yet been taste tested. I am making it this month and will be serving it to our Sunday School class this Sunday morning, so I'll let you know how it turns out. This is from the current Southern Living magazine for September 2007. I have another grits casserole - Country Sausage and Grits that I've been making for years, also a SL recipe. It is one of our favorites and I've not had anyone yet who doesn't love it. It has been a cooking club staple as well.

Creamy Grits Casserole:
Makes 8 servings (That means I had to multiply all of this times 7 to get enough for our group! That's a lot of grits and cheese!)

1-1/4 cups uncooked regular grits
2 cups chicken broth
2 cups milk
1 tsp. salt
1/4 tsp. ground red pepper
1/2 cup butter, cut into cubes
1 (10 oz.) block sharp cheddar cheese, shredded
1 (4 oz) smoked Gouda cheese round, shredded (This is located in the deli department of most grocery stores.)
2 large eggs, lightly beaten

1. Bring grits, chicken broth, and next 3 ingredients 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 cheeses until melted.
2. Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring constantly. Pour grits mixture into a lightly greased 2-1/2 quart baking dish. (This is an important step. If you just add the two together all at once, the hot grits mixture will fry your eggs.)
3. Bake at 350 degrees for 35 to 40 minutes or until golden brown and bubbly around the edges. Let stand 5 minutes before serving.

To freeze this recipe for later, just skip step three. Put it in a freezer bag and lay flat to freeze. When you're ready to serve it, thaw, pour into the greased pan and bake as noted above.