Preheat oven to 325F.

Bring broth, salt and pepper to a boil in saucepan over medium-high heat.

Stir in grits, reduce heat to simmer, cover and cook 15 minutes, or until broth is absorbed, whisking occasionally.

Remove from heat. Add cheddar, cheese slices, butter and garlic powder, stirring until cheeses are melted. Set aside.

Beat eggs lightly in a small bowl. Whisk a small amount of eggs into hot grits, mixing well. Gradually whisk remaining eggs into grits, whisking continuously. Whisk in milk.

Pour into greased 8-inch-square baking dish. Bake 30 minutes. Let stand at least 20 minutes before serving.

Tip: To serve in a shape, cover and refrigerate until cooled. Cut in desired shape in pan and warm in a toaster oven on low.