PLain old garlic cheese grits.
The old method of making these involved using a roll of Kraft Garlic Cheese. You can still find that in the south but I prefer sharp cheddar adn fresh garlic. If you think the garlic will be too strong, roast it in a dry skillet to mellow it if you prefer.
1 C. stone or water ground grits. Not instant or quick cooking
3 C. water
1 1/2 C. whole milk
1/4 tsp. salt
8 oz. grated sharp cheddar
1 clove garlic ( I use a large one)
2 eggs beaten
hot sauce to taste
Bring the water, milk and salt to a boil. Sift in the grits whisking constantly to prevent them from forming lumps. Bring back to a boil and then reduce the heat and simmer, pass the garlic clove through a garlic press or mince finely if you are a masochist, and add to the simmering grits. Stir occasionally and cook for 45 minutes to an hour until tender and creamy. Remove from the heat and blend in the cheese. Allow to cook slightly and then stir in the eggs and hot sauce. Pour into a greased 1 1/2 qt. casserole and bake at 450 F until quite bubbly and hot and lightly browned.