3 c.. grits (Quaker, etc. - if you use quick grits, follow cooking instructions on container)
12 c. water
1 1/2 lb. sharp Cheddar cheese (save 1/2 lb. for the top)
2 rolls garlic cheese (may use Rondele garlic and herb cheese)
1/2 c. butter
3 eggs
1/2 tsp. Tabasco

Boil grits for 3 to 5 minutes in large pan. Cook grits until almost done then add the rest of the ingredients to mixture. Pour mixture into 5 quart pan or 1 (3 quart) and 1 (2 quart) pan.

Top with remaining cheese and cook for 30 minutes at 350 degrees. This recipe may be made the night before. Put it in the refrigerator in a mixing bowl. Before cooking, add a little milk, pour into pan and add cheese topping. Grits also freeze well.

Optional: Add very sparingly mild jalapeno peppers.