In a medium saucepan, bring the Water to a boil, add in the Grits slowly and stir. Cover and reduce heat to simmer, cooking for about 10 - 12 minutes. Remove from heat.

Add in the Cheese, diced Green Chilies, Garlic Powder, and the Salt and Pepper to taste. Mix well until the ingredients are incorporated well.

Line a 8 x 8 or 9 x 9 inch pan with parchment paper, then spread out the Grits evenly. Should be about 3/4 inch thick. Chill for several hours or over night in the refrigerator or for about 10 - 15 minutes in the freezer (Do not leave in freezer too long or the grits will tend to crumble).

Once ready, cut into triangles or squares.

To fry, heat the oil in a heavy bottom skillet, about 1/2 inch deep.

Mix together the beaten Egg with the Milk, place in a shallow bowl. Set up 2 additional shallow dishes, one with Flour and the other with the Panko.

First dip the Cheese Grits into the Egg mixture, followed by the Flour. Dip again in the Egg mixture and then the Panko Bread Crumbs. Set aside.

To check the Oil, you can carefully drop a few Panko Bread Crumbs in to the hot oil, if they start to sizzle/fry, then you can proceed to fry the breaded Cheese Grits.

Fry for about 3 - 5 minutes on each side, or golden. Remove and drain on a paper toweled lined plate.

While the Cheese Grits are chilling, is a perfect time to make the dip. In a medium saucepan, add the Ale and bring to a light boil for about 1 minute (this cooks out the alcohol). Remove from the heat.

Add in the softened Cream Cheese, mixing in well. Continue to add in the rest of the Cheeses, stirring until well incorporated and cheeses have melted.

Crumble the crispy Bacon, add 2/3 of the Bacon to the Cheese Dip. Reserve the remaining to garnish.

Add in 2/3 of the Green Onions, reserving the remainder for garnish.

Season with Salt and Pepper, to taste. Pour into serving dish and garnish with remaining crumbled Bacon and Green Onions. Serve warm.