2 cloves garlic, minced
½ tablespoon olive oil
2 cups water
6 ounces evaporated milk
1 tsp hot sauce
1 tsp ground mustard
8 ounces extra-sharp cheddar cheese *
4 ounces white American cheese, cut into cubes (make sure to use the kind from the deli department, not the pre-sliced kind)
½ tablespoon cornstarch
4 Tablespoons butter, cut into 2 pieces
Heat pot over medium heat and add in olive oil. When oil is shimmering, add in garlic and saute for about 30 seconds. Pour in rice and saute about two minutes, making sure that all grains are coated in oil. Pour in two cups of water and increase heat. Bring the water to boil, stir, reduce heat to low, and cover and simmer until water is absorbed and rice grits are tender, about 15 minutes.
While grits are cooking, whisk together the evaporated milk, egg, hot sauce, and mustard. Toss cornstarch with the cheeses in a large bowl until all of the cheese is coated.