Use quick cooking grits to save about 15 minutes of stirring. You can also make this a day ahead of time and bake in the morning For breakfast or brunch; just add 20 minutes to the bake time. (Thanks to Delynn from Spokane WA)

Ingredients:

• 2 T TOOC Truffle Olive Oil


• 1 t sea salt


• 3 ½ C skim milk


• 2 C water


• 1 ¼ C quick cook grits


• 2 C shredded Cheddar Cheese


• 1 t hot pepper sauce


• ¼ t fresh ground pepper


• 5 large eggs

Preparation:
In a large sauce pan heat olive oil over medium heat, add salt, water and ½ of the milk and bring to a boil. Gradually stir in grits with wire whisk. Stir constantly to avoid lumps. Reduce heat to low; cover and cook 5 minutes. Stir occasionally. Grits will be stiff. Remove from heat and blend in cheese.

In a large bowl blend remaining ingredients with a whisk until incorporated. Gradually stir grits into egg mixture.

Preheat oven to 325 degrees. Grease shallow 2 ½ quart casserole. Pour grits mixture into casserole. Bake 45 minutes, uncovered, until knife inserted in center comes out clean.