1 3/4 gallons water
36 ounces quick-cooking grits
1 pound eggs (about 9)
36 ounces Cheddar cheese, shredded
1 pound margarine
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
2 teaspoons salt
1 teaspoon paprika

Bring water to a brisk boil in a large pot. Stir in grits quickly with wire whip. Reduce heat to medium. Cook 5-7 minutes or until thickened. Stir a small amount of cooked grits into eggs. Add to remainder of grits in pot, stirring constantly. Add cheese, margarine, Worcestershire sauce, garlic powder and salt to grits. Cook over low heat until cheese is melted. Pour evenly into three greased 12 x 10 x 2-inch pans, 6 pounds per pan. Sprinkle paprika lightly over grits.

Bake at 350 degrees F for 30-40 minutes or until top is set and slightly puffed. Let stand 5 minutes before serving.

To serve, cut 4 rows x 4 rows.

Yields 48 servings