Title: Parmesan cheddar grits pudding
 Categories: Starch, Cookscene, Cheese/eggs
      Yield: 8 Servings
 
    1/2 c  Butter
      5 c  Milk; divided, see eggs
      1 c  Cream
      2 c  Regular Grits; or
           -long cooking grits
     10 oz Spinach; frozen, chopped
           -defrosted and squeezed dry
      7    Green Onions; chopped
      3    Garlic Cloves; chopped
      2 c  Cheddar Cheese; grated
      2    Eggs; lightly beaten with
           -1/2 cup milk
           Salt and fresh black pepper
           -to taste

MMMMM--------------------------TOPPING-------------------------------
      1 c  Parmesan Cheese; grated
 
   Preheat the oven to 375F degrees. Butter a large casserole dish and
  set aside. Combine the butter, milk and the cream in a heavy saucepan
  and heat nearly to the boil. Stir i the grits and cook for 20-25
  minutes, stirring as necessary to prevent scorching. A non-stick pan
  is handy for this task.
   Remove from the heat and stir in the spinach, green onions, and the
  grated cheddar cheese. Stir in the eggs whisked with the milk. Season
  to taste with salt and pepper. Pour into the prepared casserole dish
  and sprinkle with the parmesan cheese. Bake for 30 minutes or until
  the top is golden. serve at once.