• 4 cups water
• 1 tsp salt
• 1 cup quick grits
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp white pepper
• Pinch of cayenne pepper (optional)
• 2 tbsp butter
• 2 eggs, beaten
• 1 cup shredded sharp cheddar cheese

Bring water and salt to a boil; reduce to medium-low and stir in grits. Cook until done (5-10 minutes). Add seasonings and butter and allow to melt. Beat eggs and temper with hot grit mixture, then stir into grits once butter has melted. Stir in cheese; once melted, pour into casserole dish sprayed with cooking spray. Bake 350 degrees for 1 hour. (Can be doubled for larger crowd.)

This recipe is an excellent companion for my Black Bean Chili (trust me, it’s a family tradition with my in-laws — a scoop of grits topped with chili, yum!)