Heat 2 cups of milk, water, and salt in a large saucepan over medium high heat.

• When the milk begins to simmer, reduce heat and stir in the grits. Cover and cook until thickened, around 5 minutes.

• Remove from heat and stir in the shredded cheese and pepper until well combined.

• Spread the mixture into a baking dish and chill for 3 hours, until set.

• When ready to fry, heat the oil in a large skillet over medium heat.

• Whisk together the eggs and tbsp milk in a shallow dish. In a separate dish, mix together the breadcrumbs and Creole seasoning.

• Use a round cookie cutter to cut out the grits.

• Dip each grits cake in the egg mixture, then the breadcrumb mixture. Repeat the process again, dipping in the egg mixture and then breadcrumbs. Continue dipping all the grits cakes in the egg and breadcrumbs until they’re all coated.

• Place the coated grits cakes in the hot oil and cook each side until browned, between two and three minutes on each side. Transfer to a paper-towel lined plate to cool slightly before serving.