Awesome Layered Grits 4 cups water 1 teaspoon salt 1 cup quick-cooking grits 6 ounces garlic-flavored process cheese; shredded (1-1/2 -- cups) 1/4 cup butter 1 large sweet onion; cut into thin -- slivers (1 cup) 1/4 cup milk 2 eggs; beaten 1 cup snipped fresh basil 3 medium tomatoes; thinly sliced 1 cup shredded cheddar cheese; (4 oz.) 1 cup shredded Monterey Jack cheese; (4 oz.) These cheesy grits make a fabulous addition to a summer brunch--especially if you prepare them with ripe tomatoes from your garden or a local farmers' market. Prep: 25 min. Baking: 45 min. Standing: 10 min. In a large saucepan, bring the water and salt to boiling. Gradually stir in the grits. Simmer, uncovered, for 5 to 7 minutes or until thick, stirring frequently. Remove from heat; stir in garlic-flavored cheese and butter until melted. Stir in slivered onion, milk, and eggs. Transfer mixture to a 2-quart rectangular baking dish. Bake, uncovered, in a 350 degree F oven for 40 minutes. Sprinkle snipped basil over baked grits. Arrange tomato slices over basil. Sprinkle with cheddar cheese and Monterey Jack cheese. Return to oven and bake 5 minutes more. Let stand 10 minutes before serving. Makes 8 servings.