Cheese casserole made from corn porridge

Ingredients:

• 60 g unsalted butter + extra for greasing the pan
• 4 cups lightly salted chicken broth
• 3 cups of milk
• 1/4 tsp cayenne pepper
• 1 and 1/4 cups corn grits
• 3/4 cup grated sharp cheddar
• 3/4 cup grated Pepper Jack cheese
• 3 large eggs, lightly beaten
• 1 green onion, thinly sliced ​​(optional)

Preparation:

1. Preheat oven to 175°C. Grease a deep baking dish with butter.
2. Combine chicken broth, milk, salt, and cayenne pepper in a saucepan and bring to a boil. Slowly stir in the cornmeal and reduce heat. Cover and simmer, stirring occasionally, until thickened, about 30 minutes.
3. Remove from heat and add all the cheese and butter, stirring until smooth; let cool slightly. Add the eggs and transfer the mixture to the prepared baking dish.
4. Smooth the top and bake until dark golden brown, about 1 hour. Let rest for at least 5 minutes. Sprinkle with green onions, if using, and cut into squares.