1 hour, 10 minutes
Cooking time varies depending on the type of grits used.
3 cups whole milk
1/2teaspoon kosher or sea salt
1/2cup coarse grits
1 1/2tablespoons melted butter
2 cups grated extra-sharp cheddar
1/2teaspoon chipotle flakes (or 1 teaspoon chopped canned chipotle in adobo sauce)
2 large eggs, lightly beaten
1. Bring the milk
to a boil with the salt in a heavy saucepan. Stir in the grits until smooth. Reduce the heat to a simmer and cook, stirring often, until the grits are partially cooked (about 30 minutes for Anson Mills grits).
2. Heat the oven
to 375 degrees. Brush 6 half-cup ramekins with the melted butter and set aside.
3. When the grits
are cooked, remove from the heat and let stand 5 minutes. Stir in the cheese and chipotle, mixing well. Stir in the eggs and mix thoroughly. Divide among the prepared ramekins.
4. Bake until firm,
25 to 30 minutes. Remove from the oven and let stand 5 minutes. Run a small spatula around each to loosen and invert onto plates.