Cheese Grits

This is another recipe from my friend Tom in Utah.  Who would have known that a grits recipe, a southern staple, would come from Utah.

1C grits (polenta)
1t salt
2T butter (unsalted or)
1/2 medium onion minced
4 garlic cloves minced
2C grated sharp cheddar (8oz)
2 lg eggs beaten
1t paprika
1/4t hot pepper sauce

Smoker temp: 200*-220*F
9″x11″ pan (ok in smoker)

5C water in lg saucepan to boil _add salt_add grits slowly_stir constantly.
Reduce heat to simmer _ 20 minutes_thickened&soft_stir occasionally

Small skillet_warm butter_add onion & garlic ’til softened_remove and hold.

Remove grits from heat_stir in onion-garlic mix, cheese,eggs, paprika, hot sauce.

Pour grits into smoking pan.

Cook for 90 to 105 minutes_just firm and a bit browned. Rest at room temp for 5-10 minutes_ then cut into squares or wedges_ serve warm or room temp.

Serve under pulled pork, OR with favorite BBQ sauce, OR slaw.