Perfect Southern Garlic Cheese Grits

Alyson Stringer (originally from deepsouthdish.com)

     I tried Garlic Cheese Grits for the first time in 2008 at a wonderful restaurant in Marble Falls, that is sadly gone now. Since then I’ve searched for a simple way to get my fix and this recipe fits the bill. Throw in a few grilled shrimp or serve alongside some breakfast eggs and I’m one happy camper!

     Most cheese grits recipes call for baking, but these go from skillet to plate — so you can get them to the table faster. (Nov 2010)

4 cups water
2 Tbsp unsalted butter
6 small cloves garlic, or to taste, minced
1/2 cup heavy cream
1/2 tsp salt
1 cup uncooked quick grits
2 cups Cheddar cheese, shredded
Additional salt and pepper, to taste
Hot sauce, optional   

Put the water on to boil. Melt the butter in a small skillet. Add garlic to the melted butter, cooking just until tender. Remove and set aside.

Just as the water is about to boil, turn down to medium and stir in the cream. Add the salt, and then slowly add in the grits, stirring constantly the entire time you are adding them in. When the grits begin to bubble, turn heat down to a medium low simmer, and continue cooking, stirring often, until mixture is thickened and creamy, about 5 minutes.

Add the garlic and butter from the skillet and stir in the cheese. Cook the grits only long enough for the cheese to melt. Taste and adjust seasoning. 

Serve with a couple dashes of hot sauce if desired.