Your rare chance for one of my recipes!

Like I said... I needed a little time work this one out. But here it is:

Asiago Grits

1 c. quick grits
3.5 c. water
2 lg eggs -- beaten + milk to make 1 c.
.5 stick unsalted butter
.25 tsp salt - for boiling
.25 tsp smoked salt
.5 tsp pepper
1 tsp Worcestershire sauce
1 tsp Aleppo
1 cloves garlic -- chopped
6 oz shredded mild cheese (colby, jack, etc)
8 oz grated aged Asiago cheese
pinch Smoked Spanish 'hot' paprika (optional)

Heat oven to 325 degrees. Grease a 2-quart casserole dish.

Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the grits while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 10 to 12 minutes or until mixture is creamy.

Remove from the heat, add the pepper, garlic, and butter; whisk to combine. Add smoked salt, worcestershire, & aleppo to the eggs. Gradually stir in the eggs, until fully combined. Stir in the Asiago & 3oz mild cheese into the grits. Pour the mixture into the prepared casserole dish. Cover with the rest of the cheese and sprinkle paprika on top. Bake for 35 to 40 minutes or until set.