Garlic Cheddar Grits

2 tbsp butter
2 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup grits (not instant)
2 cups grated sharp cheddar cheese, plus more for topping
2 large eggs
1/4 to 1/2 tsp salt
hot pepper sauce or cayenne pepper to taste

Melt butter in heavy large saucepan over medium-high heat.
Add garlic; cook and stir 30 seconds. Add broth; bring to a boil over high heat.
Stir in grits; reduce heat, cover and simmer 15 minutes, stirring twice. Meanwhile, preheat oven to 375F.
Butter a 1 1/2 quart round casserole or a 9-inch deep dish pie pan. Remove grits from heat; stir in cheese until melted. Beat eggs in a small bowl.
Stir a spoonful of grits into eggs to warm them; gradually stir mixture back into grits.
Stir in salt and hot pepper sauce. Spoon grits into prepared casserole.
Bake uncovered 40-45 minutes or until golden brown and center is set.
Top with additional cheese if desired.

Makes 8 servings