Cheesy grits casserole with tomato salsa

Sourwood Inn

1½ cups grits 
6 cups water (salted)
1 ½ cups shredded cheddar, plus a little to sprinkle on the top
1 stick butter
1 ½ teaspoon fresh garlic, minced, or ½ teaspoon granulated garlic (optional — I do not always add the garlic)
3 eggs
1 1⁄4 cup milk (any kind — skim to half-and-half)

Spray a 9-by-13-inch casserole dish with pan spray and 
preheat oven to 350

 degrees. Cook grits in boiling, salted water until done (about 12-15 minutes). Add butter and cheese, stirring until melted. Lightly beat eggs and milk together, then add to grits. Pour into prepared pan, sprinkling with extra cheese. Bake in prepared oven for about 45 minutes to one hour.

Tomato salsa:

2-3 medium tomatoes, chopped and seeded
3 green onions, chopped
Chopped cilantro to taste
Salt and pepper

Mix ingredients together, then use salsa as a topping for the casserole.

Note from the chef:

You can prepare all the way to baking the night before, and just pop in the oven in the morning.  I just put it in the cold oven and let it heat up with the oven.  You may have to cook for a little longer if you do it this way.