INGREDIENTS
4 cups water
1 cup grits (don’t use quick-cooking or instant)
1/4 cup cold milk
1 Tablespoon butter
2 cloves garlic, chopped finely
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
10 drops Tabasco (optional)
8 ounces sharp cheddar, cubed
freshly ground black pepper

DIRECTIONS
In a large covered pot, bring the water to boil over high heat. Whisk in grits, return to boil,
lower heat to simmer, cover and cook 15 minutes, stirring occasionally. Stir in milk—be
sure to scrape the sides and bottom—cover and cook 5 more minutes. Add butter and garlic,
stir, cover and cook another 5 minutes. Mix in seasonings and cheese, cover and cook 5 minutes
more until cheese is melted. Serve immediately.
Serve with a fried egg on top for breakfast or as a side dish with a fish dinner.

Copyright © 2009 Stefanie Samara Hamblen