3 cups whole milk 1/2 teaspoon kosher or sea salt 1/2 cup coarse grits 1 1/2 tablespoons melted butter 2 cups grated extra-sharp cheddar 1/2 teaspoon chipotle flakes (or 1 teaspoon chopped canned chipotle in adobo sauce) 2 large eggs, lightly beaten

Step 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).

Step 2 Heat the oven to 375 degrees. Brush 6 half-cup ramekins with the melted butter and set aside.

Step 3When 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.

Step 4Bake 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.

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