1 (16 oz.) can white hominy
1/4 tsp. garlic salt
1 c. shredded Cheddar cheese
1 tsp. salt
1/2 c. grits, uncooked
1 sm. jar chopped pimento, drained

Drain hominy, reserving liquid. Add water to hominy liquid to make 2 cups. Bring to a boil. Stir in salt, garlic salt and grits. Cover and simmer until grits are tender and liquid is absorbed (about 5 minutes for quick grits).

Stir in hominy, 3/4 cup cheese and pimento. Pour into greased 1-quart baking dish; top with remaining cheese. Bake at 350 degrees for 25 to 30 minutes or until cheese is melted.