This is a variation on a classic dish.  Some may call it polenta, others may call it grits.  There are subtle variations, but they have the same basic ingredients.   This recipe came up from a perusal of both grits and polenta recipes, and is a combination, with some personal touches.  It can be served as a side dish, appetizer (or breakfast, but of course you are not limited to that).

Ingredients:

• 1 1/2 cup milk
• 1/2 cup half and half
• 2 cups water
• 1 cup course ground corn meal
• 3 large eggs
• 4 tbs butter
• approx. 4 ounces shredded cheddar
• 2-3 minced cloves garlic
• 1/2 tsp. kosher salt
• pepper to taste
• paprika to taste

Preheat the oven to 325 degrees. In a decent size pot heat the milk, half and half, and water over medium high heat until it boils.  Slowly ad the corn meal, and stir until you have a thick creamy mix (about 5 minutes).  Stir in the eggs,  butter, garlic, cheese, salt, pepper until consistent.   Pour the entire thing into a low cooking pan, and sprinkle paprika over top.    Bake uncovered for about 45 minutes.   A fork or knife pushed into it should come out clean.  Serve.