Garlic & Cheddar Grits
Most Yankees have a preconceived notion that they don’t like grits. When we put them on the menu, lots of folks are resistant. It’s a tough sell for the waitresses, but once they get customers to try them, they’re hooked. Our flavor-boosted grits are rich and powerfully earthy. Serve them instead of mashed potatoes.
Recipe information
Yield
feeds 6
Ingredients
Preparation
Step 1
Sling half of the butter into a saucepan and melt it over medium-high heat. Dump in the onions, peppers, and jalapeños. Season with a sprinkling of salt and pepper and cook til soft. Add the garlic and cook 1 minute more.
Step 2
Pour in the milk, cover, and bring to a boil. (Watch it so it doesn’t boil over.) Turn the heat down to medium-low and slowly stir in the grits. Cook, covered, for 5 minutes, stirring occasionally.
Step 3
Pull the pan off the heat and hurl in the cheeses, 2 teaspoons salt, and 1 teaspoon pepper. Stir it around til the cheeses are melted and incorporated into the grits; then spice it all up with some Tabasco and fold in the remaining butter.
Step 4
Spoon the grits up and serve pronto. Or, if serving later, butter a 9 by 13-inch baking pan and preheat the oven to 350°. Spoon in the grits and level with a spatula. Throw them into the oven and bake for 45 minutes. Cool and cut into geometric shapes for frying or grilling later.
