20stone turns the big five-0....and beef ribs

Preheat oven to 350 degrees.
Bring water to boil, add grits & reduce heat to medium low. Cover and cook 5 - 7 minutes, stirring occasionally, until thick.
Add cheese and garlic, stir over low heat until cheese melts. Remove from heat and let cool slightly.
Add beaten eggs, hatch chiles and cayenne to grits and stir until well combined. 

Pour into 9 inch square baking dish (or small rectangular dish) and top with cheddar.
Bake 45 min until golden and bubbly. Let cool 5 minutes before serving.

INGREDIENTS NOTE:
If you don't have hatch chiles, use a mixture of roasted anaheim and poblano.
You can use heirloom grits or polenta, just follow instructions on the package and cook until thick (will probably need more water and time).
You can also experiment with your own blend of cheeses. I use American because it's stabilized and there is nothing less appetizing than curdled, greasy grits. I like Boars Head because it has a high cheddar content and isn't as salty or weirdly oily as others.
Do not prepare the baking dish with butter unless you want a greasy mess.

SERVINGS NOTE: For the birthday bash I made 1.5 times the recipe and put it in a 9 x 13 dish. You can also double the recipe and bake in a 9 x 13, but it will need more time in the oven. You will know it's done when the center rises and is set.