Butter a 2-quart casserole or souffle dish.

In a 3-quart, heavy-bottomed saucepan, bring the stock, water, half-and-half, and salt to a boil. Stir in the grits, reduce the heat to medium, and cook, stirring often, until thick, smooth, and creamy (the consistency of polenta).

Beat the egg yolks, temper with a spoonful of hot grits, and then stir into the grits. Stir in the cheese, garlic puree, and butter, and season with salt, pepper, and Tabasco to taste. Cool at room temperature.