2 tablespoons butter
1 small yellow onion, chopped
1 clove garlic, minced
3 1/2 cups water
1 teaspoon Kosher salt
1 cup yellow grits (also known as polenta!)
10 oz cubed boneless ham, patted dry
8 ounces shredded sharp Cheddar
2/3 cup milk
2/3 cup frozen corn kernels
1 1/2 teaspoons chopped fresh thyme
Freshly ground black pepper
3 eggs, lightly beaten
Plenty of Red Duck Original (or Spicy! Or Curry! or Smoky) Ketchup, for serving.

Lightly grease a pie pan and preheat oven to 350 degrees Fahrenheit.

Over medium heat, melt butter in a Dutch oven or heavy-bottomed pot. Add onion and garlic, and saute until onion is translucent, 2 minutes. Add water and salt and bring to a boil. Whisk in the grits, add ham, and return to boil. Reduce heat to low and simmer until thickened, 20 minutes or so. Remove from heat. Add the cheese and stir to incorporate until thoroughly melted. Stir in the milk, corn, thyme, pepper, and eggs. 

Transfer the mixture to the pie pan. Don't worry if it doesn't all fit; it may not, depending on the size of your dish. If you have extra, pour it into a couple greased ramekins for a mini-treat bonus. 

Bake until browned, 50 minutes or so. Let it cool about 15 minutes before serving alongside lots and lots of Red Duck Ketchup.

Adapted from My Recipes. Serves 4-6!