Vidalia Onions are mild, sweet, and juicy, whereas jalapenos are mildly to stringently hot. So Stripling's Vidalia Onion Jalapeno Pepper Hot Sauce deftly juxtaposes these flavors. And in this recipe (below), the hot sauce ensures that the cheese grits don't become flat and vapid due to the quantity of milk and cheese.

Baked Jalapeno-Cheese Grits

• 4 c. water
• 1/2 tsp. salt
• 1 c. uncooked quick-cooking (not instant) grits
• 2 Tbsp. unsalted butter
• 1 1/2 c. finely shredded Monterey Jack cheese
• 3/4 c. milk: either 2% or whole milk
• 1 tsp. garlic powder
• 2 tsp. Stripling's Vidalia Onion Jalapeno Pepper Hot Sauce*
• 2 eggs
• Dash of black pepper

Directions:

Preheat oven to 350 degrees. Use 1of the tablespoons of butter to grease a square baking dish such as a glass Pyrex or ceramic baking dish. In medium saucepan, bring water and salt to a boil. Incrementally add in grits and another tablespoon butter, stirring as you go. Lower heat, cover grits, and cook for another 7 to 9 minutes or until they begin to thicken in consistency. Once grits are removed from stove unit, add in cheese, and stir to encourage melting. In larger separate bowl, combine milk, garlic powder, hot sauce, and eggs. Fold this milk and egg mixture into grits. Pour everything into the pre-greased dish and bake for at least 55 minutes. Grits should be firm, and the edges should be slightly browned. Let grits stand at least 15 minutes prior to serving. If you so desire, splash each portion with a touch of additional hot sauce. *1(5 ounce) bottle of Stripling's Vidalia Onion Jalapeno Pepper Hot Sauce will meet the recipe requirement and leave a nice amount remaining for other uses!