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

Combine first 4 ingredients in heavy medium saucepan. Whisk to blend. Bring to boil, whisking often. Reduce heat to medium; cook until creamy, whisking often, about 15 minutes. Add cheddar cheese, chives and hot sauce; whisk until cheese melts. Season with salt and pepper. Pour into 9 x 5 x 2 1/2-inch metal loaf pan. Cover; chill until firm, 6 hours or overnight.

Run sharp knife around pan sides to loosen grits. Turn out onto work surface. Cut into 1/2-inch-thick slices.

Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Working in batches, add sliced grits; cook until brown, adding more butte as necessary, about 5 minutes per side.

Divide grit slices among 8 plates. Spoon sauce over. Top with goat cheese.