Bring 6 cups of water to a boil.

Slowly add 1 1/2 cups of quick grits to the boiling water while stirring.

Add 1 1/2 tbsp of seasoned salt.

Stir constantly over medium heat until the grits thicken and most of the water is absorbed.

Remove from heat.

Stir in 3/4 cup of butter until melted and combined.

Add 1 pound of Mexican warm Velveeta cheese, stirring until melted and smooth.

Beat 3 large eggs in a separate bowl.

Slowly drizzle the beaten eggs into the grits mixture, stirring constantly to prevent curdling.

Grease a 9x13 inch glass baking dish.

Pour the grits mixture into the prepared baking dish.

Bake in a preheated oven at 350 degrees Fahrenheit for 1 hour, or until golden brown and set.

Let cool slightly before serving.