Cheesy Grits Casserole

The basis of my cooking is southern. That's what I grew up surrounded by and once in awhile you just need some good southern comfort food.
NEED:
8 cups water
2 cups coarse, stone-ground white grits (not instant) (12 ounces), rinsed
Salt and freshly ground pepper
1 stick unsalted butter, cut into chunks
1/2 pound sharp white cheddar cheese, coarsely shredded
3 large eggs, beaten

Butter a 13-by-9-inch baking dish. In a large, heavy pot, bring the water to a boil. Sprinkle the grits into the water, stirring constantly, and return to a boil. Cook over low heat, stirring frequently, until the grits are just tender, about 30 minutes. Season generously with salt and pepper and cook, stirring, until the grits are very thick and tender, about 10 minutes longer. Off the heat, stir in the butter and cheese, then stir in the eggs.
Pour the mixture into the prepared dish. Oven at 350 degrees. Bake for 1 hour, until bubbly and top is golden brown. Let stand about 15 minutes before serving.

Enjoy!