Fried Grits with Red Pepper Sauce

• 5 cups water
• 1 1/2 cups yellow cornmeal
• 1 cup milk
• 1 tablespoon minced garlic
• 1/2 cup grated cheddar cheese
• 2 tablespoons minced fresh chives
• 1 teaspoon hot pepper sauce
• Red Pepper Sauce
• Soft fresh goat cheese (such as Montrachet), sliced

1. Combine first 4 ingredients in heavy medium saucepan.
2. Whisk to blend.
3. Bring to boil, whisking often.
4. Reduce heat to medium; cook until creamy, whisking often, about 15 minutes.
5. Add cheddar cheese, chives and hot sauce; whisk until cheese melts.
6. Season with salt and pepper.
7. Pour into 9 x 5 x 2 1/2-inch metal loaf pan.
8. Cover; chill until firm, 6 hours or overnight.
9. Run sharp knife around pan sides to loosen grits.
10. Turn out onto work surface.
11. Cut into 1/2-inch-thick slices.
12. Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat.
13. Working in batches, add sliced grits; cook until brown, adding more butte as necessary, about 5 minutes per side.
14. Divide grit slices among 8 plates.
15. Spoon sauce over.
16. Top with goat cheese.

water, yellow cornmeal, milk, garlic, cheddar cheese, fresh chives, hot pepper, red pepper, fresh goat cheese

Taken from www.epicurious.com/recipes/food/views/fried-grits-with-red-pepper-sauce-4657 (may not work)