Farros a la Parrilla (Grilled Grits)

Combine water, garlic, Arriba! Garlic Pepper Sauce, salt and pepper in a large, deep pot and bring to a boil over high heat.
Stir in grits and 2 tablespoons butter; return to a boil.
Reduce heat to a gentle simmer and cook grits, uncovered, until thick, 5 to 8 minutes, stirring often.
Heat should be high enough to cause bubbles to break surface, but low enough so grits don't spatter.
Season to taste.
Pour cooked grits onto nonstick baking sheet or pie pan and smooth top with spatula.
Grits should be about 1/2 inch thick.
Let cool to room temperature, then cover loosely with plastic wrap and refrigerate until firm, at least 4 hours or up to 2 days.

Preheat grill to high.
While grill is heating, cut grits into rectangles or wedges and use spatula to remove them from pan to a large plate.
When ready to cook, brush both sides of grits pieces with some remaining butter.
Oil grill gate, then arrage grits pieces on it.
Cook, turning with a spatula, until sizzling and brown on both sides, 3 to 4 minutes per side.
Brush grits with remaining butter as they cook.