1 1/2 c. grits (quick not instant)
6 c. boiling water
1 1/2 tbsp. seasoned salt
3/4 c. butter
3 eggs, beaten
1 lb. pkg. Mexican hot Velveeta cheese

Add grits slowly to boiling water and seasoned salt. Stir constantly over medium heat and cook dry. Add butter, Mexican hot cheese and eggs, stirring to melt and to mix well. Put in well greased 9 x 13 inch glass baking dish and bake at 350 degrees for 1 hour. Serves 15 to 18.