Funeral Grits Casserole

2 tablespoons unsalted butter, plus more for the dish

2 cups water

2 cups whole milk

1 cup stone-ground or coarse-ground grits

Coarse salt and freshly ground black pepper

1 ½ cups grated sharp Cheddar cheese (about 6 ounces)

4 large eggs, lightly beaten

¼ easpoon cayenne pepper

1 jalapeño chile, seeded and finely chopped

2 green onions, white and green parts, chopped

Preheat the oven to 350°F. Butter a large casserole.

In a large heavy-bottomed saucepan, combine the water and milk and bring to a boil over medium-high heat. Stir in the grits and return to a boil. Season with salt and pepper. Decrease the heat to low, and simmer until creamy and thick, 45 to 60 minutes. Remove from the heat. Add the cheese and 2 tablespoons butter.

Taste and adjust for seasoning with salt and pepper and stir to combine. Add the eggs, cayenne, jalapeño, and green onions and stir until well incorporated. Spoon the mixture into the prepared casserole. Bake until bubbly and golden brown, about 1 hour. Remove to a rack to cool slightly before serving.