Ingredients:
4 cups Chicken Broth
1 ½ cups Grits
2 cups milk
½ cup Cream of Wheat
18 oz. Velveeta
1 cup Sharp Cheddar Cheese, shredded
1 tbs. Panola Worcestershire Sauce
2 tsp. salt
1 tbs. garlic powder
2 tsp. black pepper
4 eggs
1 tbs. Panola Cajun Hot Sauce
1 stick butter
Paparika

Directions:
Bring the chicken broth, milk, salt and pepper to a boil. Add the grits and cream of wheat. Stir constantly for 1 minute to keep the grits from clumping. Cover and simmer on low heat for 10 minutes. Add butter. Stir until melted. Remove from heat and add Panola Worcestershire Sauce, garlic powder, Velveeta, and Panola Cajun Hot Sauce. Stir until cheese is melted. Gradually stir in the 4 beaten eggs (be sure the eggs are at room temperature). Pour into a lightly greased casserole dish. Top with cheddar cheese and sprinkle with paprika. Bake at 350 degrees for about 30 minutes.