Prep Your Station: Preheat your oven to 350°F / 175°C. Generously grease a 2-quart casserole dish and set it aside.
Cook the Grits: In a large saucepan, bring the water to a rolling boil.
While whisking constantly to prevent lumps, gradually pour in the grits.
Reduce the heat and simmer, stirring occasionally, until thickened.
Temper the Eggs: To avoid scrambled eggs, slowly ladle about 1 cup (240 ml) of the hot grits mixture into your lightly beaten eggs, whisking the entire time.
Once combined, pour this tempered egg mixture back into the saucepan with the rest of the grits.
Mix and Mingle: Stir in the shredded cheddar cheese, milk, 1/4 cup (960 ml) of sliced green onions, finely chopped jalapeños, garlic salt, and white pepper.
Keep stirring until the cheese is melted and everything is beautifully combined.
Bake to Perfection: Pour the grits mixture into your prepared casserole dish.
Bake, uncovered, for 45 to 50 minutes. The casserole is ready when the center is set and a knife inserted near the middle comes out clean.
Let it rest for a few minutes before serving.
Garnish and Serve: If desired, sprinkle with extra sliced green onions for a fresh finish.
Serve warm and enjoy!
Don't Scramble the Eggs: The secret to a smooth, custard-like texture is tempering.
Adding the hot grits to the eggs slowly and whisking constantly gently raises their temperature, preventing them from curdling when added back to the hot pan.
