INGREDIENTS
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2 cups water
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3 cups chicken stock (I use low sodium or vegetable stock can be substituted)
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1 cup milk
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2 teaspoons salt
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1/2 teaspoon pepper
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1/4 teaspoon garlic powder
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dash of cayenne pepper
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2 cups quick cooking grits
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2 cups (16oz) shredded cheddar cheese
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1/4 cup butter - melted and cooled
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3 eggs