From the Bluegrass Winners Cookbook, published by The Garden Club of Lexington in 1985.

INGREDIENTS

6 cups water
2 tsp. salt
1 ½ cup Mt. Folly Farm Hickory King Grits or Bloody Butcher Grits
½ cup butter
3 eggs
1 pound sharp cheddar cheese
1-3 cloves garlic

INSTRUCTIONS

Bring water to a rapid boil with salt; gradually stir in grits with a fork. Cook until all water is absorbed. Stir butter bit by bit. Carefully add eggs, cheese, garlic, and cayenne pepper. Put into a greased 2 ½ quart casserole; bake at 350 degrees for 1 hour and 20 minutes. Serves 8.