Bring your water or broth to a rolling boil in a large saucepan. Add the salt to the water first. This ensures the grits are seasoned from the very beginning of the cooking process.

Slowly whisk the grits into the boiling water. Reduce the heat to low immediately. Cover the pot and let them simmer gently. Stir occasionally so the grits do not stick to the bottom.

Continue cooking the grits for about 5 to 7 minutes. They should be thick and creamy. If they look too dry, add a splash more water. The texture should be soft and smooth.

Remove the pot from the heat. Add the butter and shredded cheddar cheese. Stir until everything is melted and well combined. The mixture should look golden and smell delicious and garlicky.

In a separate small bowl, whisk the eggs and milk together. Add the minced garlic and black pepper to this mixture. Slowly pour this into the warm grits while stirring constantly.

Return the pot to low heat for a few minutes to cook the eggs through. Alternatively, pour the mixture into a greased baking dish. Bake at 350°F for 30 minutes for a firmer texture.