Quick Creamy Cheese Grits

Grits grits grits. This is another staple of the south, and it is mainly consumed in the morning for breakfast. I actually prefer mine with shrimp (not for breakfast) or (if at brunch time) with grillades. I, of course, love the idea of brunch – mimosas, bloody marys, friends, and an assortment of breakfast and lunch foods (preferably on a beautiful patio)…what’s not to love?! This recipe can be whipped up in just a few minutes and is full of flavor!

With LOVE from Texas,
The Pint-Sized Mayo

Quick Creamy Cheese Grits

4 Servings

Ingredients:

• 2 tablespoons unsalted butter
• 1 clove garlic, minced
• 1 jalapeño, seeded & minced
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1/8 teaspoon cayenne pepper
• 1/2 cup quick grits
• 1 cup shredded sharp cheddar cheese

Directions:

Place a medium saucepan over medium heat, and add the butter.

Once it is melted, add the garlic and jalapeño. Sauté until they have softened, about 2 minutes.

Next whisk in the milk slowly, and season with the salt, black pepper, and cayenne pepper. Stir until all is well combined.

Bring the liquid to a boil, and then slowly whisk in the grits.

Allow the mixture to cook for about 5-8 minutes, or until the grits are tender and the mixture has thickened. Remove from heat, and add in the shredded cheese. Stir until all is incorporated.

Plate the grits on a plate, and serve with a meaty dish!

Enjoy!!

“Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits, which I also love. But I never make the instant kind, some things a Southerner just won’t do!” – Paula Deen