Garlic Cheese Grits

Ah, real grits (not 5m grits), either in water/lil salt or chicken stock. Cook. Turn off heat. Add fresh garlic, I add a half-stick of butter and little minced onion, 2 whisked eggs, splash of heavy cream, and fold in sharp cheddar. If you have something creamy, like some Velveeta (creme fraiche?), will add cubes into the hot grits, let it melt. I add a bit of pepper. Stir, then place into oven on 375 for about 30m. About half through, give mix a stir in oven, then leave alone. You want it to set - it will get firm at edges, like casserole. It'll fluff up a bit like souffle.

Last 2-4m, turn broiler on so it's golden brown on top. Key is to cook and fluff, but not have it get too firm.