1/2 c. uncooked, quick cooking grits
1 (6 oz.) roll garlic cheese, cubed
1/4 c. melted butter
2 eggs, slightly beaten
1 c. milk

Cook grits according to package directions. Add cheese and butter, stirring until cheese melts. Combine eggs and milk; stir into grits. Spoon into a lightly greased 1 quart casserole dish. Bake at 350 degrees for 45 minutes or until golden brown and set. (Good served with ham and red eye gravy.)

HAM & RED EYE GRAVY: In skillet, cook country ham slices until browned. Remove from skillet. Drain fat, reserving 2 tablespoons. Add 1/2 cup brewed coffee (or water) to reserved fat. Cook over medium heat 2 to 3 minutes, stirring in ham drippings from bottom of skillet. Spoon over hot grits. Serve with ham slices.