6 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups regular grits
16 ozs. Cheddar cheese, cubed or shredded
1/2 cup milk
4 large eggs, beaten
1/2 cup (1 stick) butter
8 ozs. grated sharp white Cheddar cheese

Preheat the oven to 350°. Grease a 4 quart casserole dish.

Bring the broth, salt, pepper, and garlic powder to a boil in a 2 quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed cheddar cheese and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white cheddar cheese and bake for 35-40 minutes or until set.

6 eggs
1/2 cup grated cheese
2 tablespoons milk
Salt and pepper

Beat yolks and whites of eggs separately. Add the salt, pepper and milk to the yioks, then fold in stiffly beaten whites. Place in a well greased skillet. Grate cheese over top. When mixture begins to cook around the edges raise up the sides and allow to cook through. Loosen around edge and fold toward the center.

Make a sauce of the milk by making a paste of the flour and water, add salt to taste. Cook in top of double boiler until thick. Add butter and cheese and allow to melt. Separate the egg yolks and whites and beat until thick. Allow the first mixture to cool to which add the well beaten yolks and stir thoroughly. Last fold in stiffly beaten whites. Pour into a well greased baking dish and bake in a moderate oven until mixture leaves the sides of the dish.