Baked Cheesy Grits

2 1/2 c water

1 1/2 c half and half

1 c grits 

1 1/2 t salt

1/4 c (scant) finely chopped red onion

1/2.7 oz jar of chopped pimemtos (drained)

3/4 t dijon mustard

1/2 t worcestershire sauce

1/4 t (scant) smoked paprika

10 oz shredded sharp cheddar (or medium) cheese

1/4 t ground pepper

2 eggs (room temperature)

Heat water, half and half, grits and salt until boiling.  Stir, reduce heat to simmer and continue to cook for 40-45 minutes until thickened.  Add remaining ingredients except eggs and let cool for 10 minutes. Preheat oven to 360.

Beet eggs and add to the grits mixture (tempering eggs) and combine thoroughly.  Bake in ramekins or casserole dish for 40-45 minutes.  Cool for 15 minutes before serving.