• 3 c water
• 1 1/2 to 2 t sea salt
• 1 1/2 c yellow stone-ground corn meal
• 4 eggs, beaten
• 4 c grated cheese
• 1/2 t hot pepper sauce
• paprika, as desired
• garlic, one clove, finely minced (or pressed)

Bring water and salt to a boil. Stir in the meal slowly so that it doesn’t lump. Lower heat. Simmer 3 to 5 minutes until thick, stirring constantly. (Doesn’t usually take that long for me!) Remove from heat. Stir in the beaten eggs and cheese. Add other seasonings to taste. Bake in a deep oiled 2 qt dish 45 minutes to 1 hour at 325º.

Serve a crisp green salad with this variation of cheese grits.