Yield: 4 - 6 servings
Preheat oven to 350 F. Remove the loose outer skin from the garlic, then rub the head lightly with olive oil. Place it on baking sheet amd bake 30 to 35 minutes, until soft. Set aside to cool.
Generously grease a 1 1/2-quart casserole. In a heavy saucepan, bring the water and salt to a boil. Slowly pour in the grits, stirring all the while to prevent lumping. Turn the heat down, so the grits cook at a simmer. Continue to cook, stirring frequently for 12 - 15 minutes, until the water is absorbed and the grits have softened some. Remove from the heat.
Remove the pulp from the garlic by lightly squeezing each clove. the roasted pulp will pop right out. Place pulp in a blender with eggs and milk, and pulse until well blended. (Some of the garlic will be pulverized and some will be in small chunks.) Add the egg mixture to the grits, stirring constantly as you do. (The grits should be warm but not so hot that they cook the eggs as they are added. If you suspect the grits are too hot, add about 1/2 cup to the egg mixture first.)
Pour grits into the casserole dish and bake for 50 minutes, until set and golden. Serve warm.
Please note that some ingredients and brands may not be available in every store.