Cheesy Baked Grits

I made these for our family dinner on Sunday night (which was awesome!)  There isn't much leftover, so I think they were a success.  They are super unhealthy, but delicious.  If you don't think you even like grits-try cooking them this way.  My friend Zoe passed the recipe along to me, which is from 'The America's Test Kitchen Family Cookbook.'

Cheesy Baked Grits
-2 TBSP unsalted butter, plus extra for greasing the dish
-1 onion, minced
-1 TSP salt
-4 1/2 C water
-1 1/2 C heavy cream
-3/4 TSP Tabasco
-1 1/2 C old-fashioned grits
-8 ounces extra-sharp cheddar cheese, shredded
-4 large eggs, lighly beaten
-1/4 TSP pepper

1.  Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees.  Grease the bottom and sides of a 9 by 13-inch baking dish with butter; set aside.  Melt 2 TBSP butter in a large saucepan over medium heat.  Add the onion and salt and cook until softened, about 5 minutes.  Stir in the water, cream, and Tabasco.  Bring to a boil.

2.  Pour the grits into the boiling liquid in a very slow stream while whisking constantly in a circular motion to prevent clumping.  Cover and reduce the heat to low.  Cook, stirring often and vigorously (make sure to scrape the corners of the pot), until the grits are thick and creamy, 10 to 15 minutes.

3.  Off the heat, whisk in 1 cup of the cheddar, the eggs, and pepper.  Pour the mixture into the prepared baking dish and smooth the top with a rubber spatula.  Sprinkle the remaining 1 cup cheddar over the top.  Bake until the top is browned and frits are hot, 35 to 40 minutes.  Cool for 10 minutes before serving.