I tried to get in the "grits chat" tonight, but I had some trouble figuring out the format. Anyway, the recipe I wanted to share is for the best cheese grits I've ever had. They have the added benefit of being perhaps the easiest recipe, too. Don't let the processed cheese put you off - they really are wonderful. The cheese is readily available here in Arkansas - I've had trouble finding it while vacationing in Michigan. The recipe comes from "Little Rock Cooks", a Junior League publication.

GARLIC CHEESE GRITS

6 oz tube Kraft Jalapeno cheese spread
6 oz tube Kraft Garlic cheese spread
4 cups water
1 t salt
1 c quick grits
1/4 c butter

Bring salted water to a boil. Slowly add grits, bring to a second boil, reduce heat and cook for 4 to 5 minutes, stirring often. Add cheese (torn into small chunks) and butter, stirring until melted and blended. Pour into ungreased 1 1/2 qt casserole. Bake uncovered at 350 for 30 minutes.