Ingredients

1 cup grits

1 teaspoon salt

2 Tablespoons butter, preferably unsalted

1/2 medium onion, minced

4 garlic cloves, minced

2 cups grated sharp Cheddar cheese

2 large eggs, lightly beaten

1 teaspoon Paprika

1/4 teaspoon Tabasco or other hot pepper sauce

Preparation

  1. Prepare the smoker for barbecuing; 200 to 220F; grease a 9x11" smokeproof pan.
  2. In a large saucepan, bring 5 cups of water to a boil. Sprinkle in the salt, then the grits, a handful at a time, stirring constantly. Reduce heat to simmer, cook about 20 minutes until thickened and soft in texture. Stir grits occasionally as they cook.
  3. In a small skillet, warm the butter over medium heat. When it is melted, add the onion and garlic and cook until they are soft. Remove from heat and reserve.
  4. Remove the grits from the heat and stir in the onion-garlic mixture, cheese, eggs, paprika, and Tabasco. Pour the grits into the prepared pan.
  5. Place the grits in the smoker and cook for 1 1/2 - 1 3/4 hours, until mixture is lightly firm and somewhat browned. Remove from smoker and let rest at room temperature for at least 5 - 10 minutes. Cut into wedges or squares and serve warm or at room temperature.